Serves: 10
Total Calories: 360

DRESSING
1/4 cup cider vinegar or vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD
1 tablespoon olive oil or vegetable oil
4 boneless skinless chicken breast halves (2 whole breasts), cut into 2 x 1/2-inch strips
1/2 teaspoon garlic salt
1 (1-pound) package frozen corn (extra sweet whole kernel)
1 cup chopped seeded Italian plum tomato or tomatoes
1 (15-ounce) can black beans, drained, rinsed
5 green onions, thinly sliced, including tops
2 medium avocados, peeled, chopped
1 head butterhead lettuce, Boston or Bibb lettuce, torn into bite-sized pieces
1 small red bell pepper, chopped
2 cups (8 oz.) shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips or tortilla chips
GARNISH, IF DESIRED
1 1/4 cups picante salsa
1 1/4 cups dairy sour cream
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

In small jar with tight-fitting lid, combine all dressing ingredients shake well. Set aside.

Heat oil in large skillet over medium-high heat until hot. Add chicken cook until no longer pink, about 5 minutes. Transfer chicken to very large bowl sprinkle with garlic salt. Prepare corn according to package directions drain. Stir into chicken. Cover refrigerate about 30 minutes.

Add tomatoes, black beans, green onions, avocados, lettuce and bell pepper to chicken mixture toss to combine. Shake dressing and pour over salad mixture toss lightly.* Just before serving, add cheese and tortilla chips toss gently.

Garnish with salsa and sour cream. Serve immediately.

*TIP: To make ahead, recipe can be prepared to this point. Cover store in refrigerator.

Nutrition Per Serving (1 1/2 cup):-Calories 480 Protein 24g Carbohydrate 39g Fat 26g Sodium 640mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 360
Calories from Fat: 146

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
03: Side Dishes and Salads
Antipasto Tortellini Salad
Bean and Pepper Salad with Citrus Dressing
Black Bean Mole and Coconut Couscous
Broccoli Cauliflower Tetrazzini
Cabbage Salad Vinaigrette with Crunchy Noodles
Chicken 'n Corn Tostada Salad
Easy Vegetable Bulgur Salad
Fiesta Chicken Salad
Garden Chicken Salad
Grilled Chicken and Mango Corn Salad
Hot 'n Spicy Sautéed Mushrooms
Island Paradise Salad
Mediterranean Corn Salad
Mexican Fiesta Biscuit Bake
Potato Corn Bake
Santa Fe Corn and Cheese Bake
Saucy Bean 'n Bacon Bake
Savory Mashed Potato Pie
Southwestern Couscous Salad
Spicy Corn and Black Bean Salad
Texas Two-Step Slaw
Turkey and Pasta Coleslaw