[Cook] Chicken Salad with Black Bean-Corn Relish

I love the corn black bean relish in this salad. The feta-mint yogurt dip actually makes a pretty good dressing for this salad.


Chicken Salad with Black Bean-Corn Relish

Olive oil
1 pound chicken tender
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 cup frozen corn kernels
1/4 onion, chopped
1 (15 oz) can black beans, rinsed and drained
1 tomato, chopped
2 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
Mixed spring salad
1/3 cup ranch dressing
lime wedges (optional)

1. Heat a grill pan over medium-high heat. Coat pan with olive oil. Sprinkle chicken evenly with salt, oregano and rosemary. Cook chicken 4 minutes on each side or until cooked through. Remove from heat; let stand 5 minutes.

2. While chicken stands, heat a medium nonstick skillet over medium-high heat. Coat pan with olive oil. Add corn and onion to pan. Saute 3 minutes or until heated through. Transfer corn mixture to a medium bowl; stir in tomato, black bean, cilantro and cumin.

3. Place 1 1/2 cups salad on serving plate; top each serving with 2/3 cup black bean-corn relish and 3 oz. chicken. Drizzle each with about 1 1/2 tablespoons dressing. Garnish with lime wedges, if desired.

Yield: 4 servings

(Adapted from Cooking Light Fresh Food Fast 24/7: 5 Ingredient, 15 minute recipes)