Category: Salads

1 tbsp Olive oil

1 lb Boneless chicken breast, cut into bite-size pieces

2 tsp Minced garlic

1 cup Corn

1 tsp Salt

1 tsp Pepper

3 cup Tortilla strips, deep fried

4 cup Cooked black beans

3 cup Shredded iceberg lettuce

2 cup Diced jicama

Chopped coriander forgarnish

4 Tomatoes, cut into wedges

1/2 cup Lime Cilantro Vinaigrette (See recipe)

Heat a skillet over moderately high heat until hot. Add oil and chicken and saute briefly. Add garlic and saute until chicken begins to color. Add corn and saute until chicken is cooked through and corn is golden brown. Season with salt and pepper.



Arrange tortilla strips around edges of 4 serving plates. Put 1 cup hot beans in the center of each and top with lettuce. Add chicken and corn mixture and top with jicama and cilantro. Garnish with tomato wedges and drizzle with dressing.



Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on Nov 01, 1997