Sante Fe Chicken Salad


1 bag mixed salad greens (10 oz)
2 tomatoes, chopped
1 can black beans and corn, or 1/2 can Mexi-corn and 1/2 can black beans, rinsed and drained
1/2 red onion, chopped
1 cup shredded cheddar cheese
1/4 cup freshly chopped cilantro

2 lbs boneless skinless chicken breasts, cut in fillets
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon oregano
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
olive oil

1 clove garlic, grated
1 tablespoon grated onion
the juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon smoked paprika
1/4 cup sour cream
1 tablespoon honey
1/4 cup olive oil


1. Combine all ingredients for salad in a large bowl, or on salad plates. For chicken, combine all spices in a little bowl, and sprinkle on both sides of chicken breasts. Preheat grill or skillet, Drizzle or brush with olive oil and cook until done.

2. For dressing, combine all ingredients, except olive oil in a large bowl. Whisk well. Drizzle in olive oil very slowly while whisking. Continue to whisk and drizzle slowly until all oil is incorporated.

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