Ingredients:
1/2 cup jalapeno jelly
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
2/3 cup canned black beans, drained and rinsed
1/2 cup canned corn, drained
2/3 cup chopped fresh tomatoes
2 tablespoons chopped green onions
1/3 cup picante sauce
salt
4 boneless skinless chicken breast halves
1 1/2 tablespoons taco seasoning
1 tablespoon olive oil
4 cups mixed salad greens
garnish canned jalapeno slices, optional
Directions:
Jalapeno Cream Dressing: Whisk together jelly, sour cream, lime juice and cilantro, chill until serving time.
Salad: Combine black beans,corn, tomato, green onion, picante sauce and salt to taste, set aside.
Sprinkle both sides of the chicken breasts with taco seasoning.
Heat oil in a non-stick skillet over medium heat.
Add chicken and cook 6-8 minutes per side or until juices run clear when stuck with a fork.
Remove from the pan, let sit 10 minutes then slice crosswise.
Arrange salad greens on a platter or 4 individual plates.
Top with chicken slices and spoon black bean mixture around the chicken.
Top the chicken with 1/2 of the dressing, garnish with jalapeno slices if desired, and pass the remaining dressing.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.