Chicken Salad with Jalapeno Cream Dressing

• 12 cup jalapeno jelly
• 12 cup sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 23 cup canned black beans, drained and rinsed
• 12 cup canned corn, drained
• 23 cup chopped fresh tomato
• 2 tablespoons chopped green onions
• 13 cup picante sauce
• salt
• 4 boneless skinless chicken breast halves
• 1 12 tablespoons taco seasoning
• 1 tablespoon olive oil
• 4 cups mixed salad greens
• garnish canned jalapeno slices, optional

1. Jalapeno Cream Dressing: Whisk together jelly, sour cream, lime juice and cilantro, chill until serving time.
2. Salad: Combine black beans,corn, tomato, green onion, picante sauce and salt to taste, set aside.
3. Sprinkle both sides of the chicken breasts with taco seasoning.
4. Heat oil in a non-stick skillet over medium heat.
5. Add chicken and cook 6-8 minutes per side or until juices run clear when stuck with a fork.
6. Remove from the pan, let sit 10 minutes then slice crosswise.
7. Arrange salad greens on a platter or 4 individual plates.
8. Top with chicken slices and spoon black bean mixture around the chicken.
9. Top the chicken with 1/2 of the dressing, garnish with jalapeno slices if desired, and pass the remaining dressing.

jalapeno jelly, sour cream, lime juice, fresh cilantro, black beans, corn, tomato, green onions, picante sauce, salt, chicken, taco, olive oil, mixed salad greens, jalapeno slices

Taken from www.food.com/recipe/chicken-salad-with-jalapeno-cream-dressing-66427 (may not work)