Mexican Chicken Salad

• 1/4 Cup Spectrum Apple Cider Vinegar - Aisle 3
• 1-1/2 tsp. Simply Organic Cumin - Aisle 2
• Simply Organic Black Pepper, to taste - Aisle 2
• 2 Whole Chicken Breasts, skinned & boned, & cut into 2" strips - Meat Dept.
• 2 Cups Tree Of Life Frozen Organic Corn - Freezers
• 1/2 tsp. Simply Organic Garlic SAlt - Aisle 2
• 15oz. Can Eden Organic Black Beans, rinsed & drained - Aisle 2
• 10oz. Earhtbound Organic Spring Mix - Produce
• 2 Cups Horizon Organic Monterey Jack Cheese, shredded - Cheese Case
• 1 Cup Horizon Organic Sour Cream - Aisle 1
• 3 Tbsp. Honey - Bulk Aisle 5
• 1/4 tsp. Salt - Aisle 2
• 1 Tbsp. Olio Beato Olive Oil - Aisle 3
• 1 Green Onion, chopped - Produce
• 10oz. jar Zapata thick & chunky salsa - Aisle 4
• 1 Cup Plum Tomatoes, chopped - Produce
• 2 Avocados, peeled & chopped - Produce
• 3 Cups Bearitos Blue Corn Chips, slightly crushed - Aisle 4
• 1 Red Bell Pepper, chopped - Produce

For dressing, combine vinegar, honey, cumin, salt & pepper and mix well; set aside. Heat oil in 12" skillet. Sprinkle chicken with garlic salt, then saute in pan until no longer pink, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions & red peppers in large bowl. Stir in dressing. Chill at least 1 hour. When ready to eat, combine chicken with lettuce. Serve alng with these garnishes: avocados, cheese, tortilla chips, sour cream & salsa.

Serves 6-8

Source:www.busycooks.about.com