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Ingredients

• 8 ounces of cooked refrigerated black beans
• 1/2 teaspoon black pepper
• 1 1/2 pounds of thin chicken breast
• 1/2 teaspoon cilantro
• 3/4 teaspoon cumin
• 8 ounces of frozen corn
• 1 teaspoon minced garlic
• 3/4 teaspoon kosher salt
• 2 limes
• shredded Mexican cheese
• 2 tablespoons olive oil
• 1 teaspoon minced onions
• 1 orange
• 3/4 teaspoon oregano
• 2 red peppers
• 1 bag romaine lettuce
• 1 tablespoons vinegar

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Ready In 30 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Mix 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, oil, spices, and salt in a small bowl.
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Step 2

• Pour half of the mixture over the chicken and save the rest of the marinade.Marinate the chicken breast for at least an hourpreferably two.After the chicken has marinated, prepare your grill, and heat grill to 425Sear chicken on both sides for about 12 minutes. Reduce heat to 350 or 375 and cook for 7-10 minutes.
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• Length: 22 minutes

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Step 3

• Cut red peppers into small strips and add to grill for 23 minutes.Cook frozen corn, however, it should be warm when you top it on the salad.
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• Length: 23 minutes

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Step 4

• Add 12 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad.Top each ingredient beginning with the salad and chicken. Spoon vinaigrette dressing over prepared salads.
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