Mexican Chicken Salad (E)

This is a recipe you should get up and make right away. It is AMAZING! The flavors are astounding and all the colors make it a truly beautiful salad. So, what are you waiting for?! Get in that kitchen and make some Mexican Chicken Salad!!!

• 1/4 cup white vinegar
• 1 1/2 teaspoons Super Sweet Blend
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Coconut oil cooking spray
• 2 boneless, skinless chicken breast halves (cut into 1-inch cubes)
• 1 clove garlic, minced
• 1 cup frozen (thawed) corn
• 1 cup chopped ripe tomatoes
• One 15-ounce can black beans, drained
• 2 green onions, chopped
• 1 bell pepper, seeded and chopped
• Romaine lettuce
• Shredded mozzarella cheese
• Greek Yogurt
• Salsa

1. In a small jar with a lid, combine vinegar, Super Sweet Blend, cumin, salt, and black pepper. Shake vigorously until well mixed. Set aside.
2. Spray a skillet with coconut oil cooking spray. Turn on medium. Place chicken cubes and garlic in the skillet and cook until no longer pink in the center. This takes about 5 or 10 minutes.
3. Place chicken, corn, tomatoes, beans, green onions, and bell pepper in a large bowl and stir to combine. Add the dressing and toss until well coated. Cover with plastic wrap and chill at least 1 hour.
4. When ready to serve, combine chicken mixture with romaine lettuce. Top with cheese, Greek yogurt, and salsa, if desired.