Southwest Dinner Salad

3 TBS lime juice

3 TBS vegetable oil

2 tsp cumin

1 tsp chili powder

1 clove garlic, pressed or finely diced

1 lb. chicken breast tenders

1 bag romaine lettuce, rough chopped

1/4 head iceburg lettuce, rinsed, drained and rough chopped

1/2 cup black beans, drained

1 cup roasted corn kernels

1/4 cup black olives, sliced

1/2 cup sharp cheddar cheese, grated

lime vinaigrette, follows

sour cream

tortilla strips

Make a marinade with the lime juice, vegetable oil cumin, chili powder and cloves. Add chicken breast tenders. Marinade the chicken for 30 minutes up to 2 hours. Grill chicken until done.

In a large salad bowl toss lettuces, black beans, corn and black olives.

To make lime vinaigrette add 2 TBS fresh lime juice, 1/4 cup vegetable oil, 1/2 tsp mustard, a pinch of cumin, salt and pepper in a jar with a tightly fitted lid and shake. 

Dress salad and toss.

Plate salad, sprinkle with cheese and tortilla strips. Top with slices of grilled chicken.