For
en/marinade:
2 boneless, skinless
en breasts
1/2 c. lime juice
1 tsp. dried oregano
For salad:
1 1/2 c. cooked corn kernels
1 red bell pepper, diced
1/4 c. chopped red onion
2 tbsp. lime juice
1 tsp. dried oregano
1/2 tsp. cumin
1/4 c. olive oil
1/2 c. black beans, drained
handful grape or cherry tomatoes
bag of pre-washed arugula or spring mix salad
1/2 c. cheddar cheese
dash of chili powder
dash of garlic salt
unsalted tortilla chips
Optional: 1 avocado, diced, chopped cilantro to taste, sour cream to taste.
Marinate
en in the refrigerator for 30 min. to an hour. Drain
en, season w/ salt and pepper, and grill or saute until cooked through. Let
on a cutting board. Combine bell pepper, onion, corn, beans, tomatoes, cheese, cilantro. Add lime juice, oregano, olive oil, cumin. Pile mixture onto beds of arugula. Heat tortilla chips in oven, sprinkled w/ chili powder and garlic salt. Slice
en into bite-size strips and place on top of salads. Add sour cream and avocado. Surround plate w/ tortilla chips.
2 salads
Trace
mmmmmmm 
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