Chicken'n Corn Tostado Salad

Chicken’n Corn Tostado Salad
From Suzanne at Macey's Little Theatre

Cumin dressing:
¼ Cup cider vinegar
3 Tbsp. honey
1 ½ tsp. cumin
¼ tsp. salt
¼ tsp. pepper
Mix well and set aside
1 Tbsp. olive oil
1 ½ lbs. boneless, skinless chicken breasts cut into strips
2 garlic cloves, minced
1 (16 -oz.) pkg. frozen sweet corn, or fresh corn from 4 ears, cut off cobs
1 red pepper, chopped
1 (15 oz.) can black bean, drained and rinsed
1 bunch green onion, thinly sliced
2 chopped tomatoes
2 avocadoes peeled and copped
1 head lettuce torn into pieces
2 cups shredded Monterey Jack cheese
3 cups blue corn tortilla chips, slightly crushed
Salsa and sour cream
Heat oil in skillet. Add chicken and garlic; cook until chicken is no longer pink. Transfer chicken to a large bowl. Prepare corn according to pkg. directions or sauté fresh corn 2 min. in pan used to cook the chicken. Add corn, red pepper, black beans, and green onion to chicken. Stir in the Cumin Dressing and refrigerate. Just before serving, add tomatoes, avocadoes and lettuce; toss to combine. Serve with cheese, tortilla chips, salsa and sour cream. Let each person dress his/ her salad to taste.

This salad is good without the cheese, salsa, and sour cream.