Southwestern Chicken Salad From the kitchen of Barb Schubin

• 3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1/4 tsp. salt and pepper
• 1/2 tsp. each chili powder, ground cumin and salt
• Nonstick oil cooking spray
• 3 boneless skinless chicken breasts (about 12 oz.)
• 1 large ripe tomato
• 1 cup fresh or drained canned corn kernels
• 1 can kidney beans or black beans, drained and rinsed
• 1/2 cup chopped cilantro

Mixed salad greens

Mix first 3 ingredients together to make vinaigrette and set aside.

Mix chili powder, cumin and salt. Sprinkle on chicken breasts and then coat with cooking spray. Grill until cooked through. Cut chicken breasts into bite sized pieces. Toss chicken, tomatoes and corn with vinaigrette then add salad greens and cilantro and toss to combine.