SOUTHWESTERN
GRILLED CHICKEN AND SUPERSWEET CORN SALAD
1 cup prepared ranch
dressing
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
4 ears fresh supersweet corn, husked and
cut in thirds
4 boneless, skinless chicken breast halves
6 ounces torn mixed salad greens
1 can (about 15 ounces) black beans, rinsed
and drained
2 cups halved cherry tomatoes
1 cup Cheddar or pepper Jack cheese cubes
1/4 cup chopped red onion
2 tablespoons fresh cilantro leaves
Preheat grill or broiler. In a small
bowl, mix ranch dressing, lime juice, cumin
and red pepper flakes; set aside 1/2 cup.
Coat corn and chicken with remaining dressing.
On a rack, arrange corn; grill until golden,
5 to 7 minutes, turning occassionally; remove
and cover to keep warm. Grill chicken until
juices run clear and no longer pink in center,
turning once, 10 to 12 minutes. Meanwhile,
on 4 serving plates, layer greens, beans,
tomatoes, cheese, onion and cilantro, dividing
evenly. Top each with three corn pieces
and a chicken breast half. Serve with reserved
dressing.
