Santa Fe Salad

Serves: 4

4 ea. - Chicken Breasts (4 oz. – 6 oz. each), boneless, skinless
Salt
Black Pepper

4 ea. - Whole Corn On The Cob, husks removed

4 ea. - Corn Tortilla, cut into thin strips

1 lb. - Romaine Lettuce, sliced thin
1/2 lb. - Black Beans, cooked, rinsed, drained well

2 cups - Southwestern Dressing*
1/2 cup - Spicy Peanut Sauce*

4 oz. - Monterey Jack Cheese, grated
4 oz. - Roma Tomatoes, diced
1/2 oz. - Cilantro Leaves

- Season the chicken breasts with salt and pepper.  Place the chicken breasts onto the broiler and cook for 2-3 minutes per side, or until done, hot, juicy, and tender.  Slice the chicken into thin strips.

- Place the corn onto the broiler and cook until they are lightly grilled all over.  Cut the corn kernels off of the cob.
Fry the tortilla strips until they are very crispy.

- Place the chicken, corn, tortilla strips, lettuce, and black beans, into a large mixing bowl.  Add the Southwestern Dressing and Spicy Peanut Sauce into the mixing bowl