For the tortilla strips:
8 corn tortillas, cut into ¼” strips
2 teaspoons canola oil
2 pinches salt
1) Preheat oven to 350’. Foil line a cookie sheet, place strips in center and drizzle with canola oil, toss gently. Sprinkle with salt and toss to evenly coat. Bake for 20-25 minutes, turning half way through. Store in zip bag if you have any leftover.
For the salad:
1 head of romaine lettuce, thoroughly cleaned, drained, and cut into bite size pieces
2 plum tomatoes, seeded and diced
1 14 oz. can black beans, rinsed and thoroughly drained
1 small jicama, peeled and diced
2-3 ears of fresh cooked corn, grilled and cut off the cob (directions below)
4 oz. montery jack cheese, shredded
1) Combine the vegetables in a large bowl. When you’re ready to serve, pour dressing over salad and toss gently to coat. Top with shredded cheese, sliced cooked chicken and tortilla strips. Makes four servings.
For the dressing:
1 small bunch fresh cilantro, thoroughly cleaned and chopped
1 cup fat free plain yogurt
½ cup fresh or bottled lime juice
1/3 cup honey
2 tablespoons mayonnaise
1 teaspoon salt
½ teaspoon pepper
Place all ingredients into a blender and blend well. Store in refrigerator until you're ready to use.
FOR THE GRILL
2- 8 boneless, skinless chicken breasts
2 ears leftover corn on the cob, or 2 cups frozen white corn, thawed
2-4 teaspoons canola oil
Salt and pepper
1) Put 1 teaspoon of canola oil in your hand and rub evenly over corn. Season with salt and pepper. Grill over medium high heat about 10 minutes, turning often, just to give it some color and grill flavor. When cool enough to handle, hold corn straight up over cutting board and cut corn off cob with a serrated knife.
2) Coat chicken breasts with canola oil, salt, and pepper. Cook over medium heat until juices run clear or internal temperature reaches 170'. Slice into thin strips.