- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
- 3 boneless skinless chicken breast halves
- 1 large ripe tomato, cut into large chunks
- 1 (8 oz.) Bag field greens
- 1 cup corn kernels
- 1/2 cuo chopped cilantro
In a small bowl, whisk together oil, vinegar, 1/4 tsp of the salt and pepper until thoroughly blended; set aside.
In another small bowl, mix chili powder, cumin and remaining 1/2 tsp salt. Sprinkle over chicken.
Place chicken on gas grikk over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook about 10 minutes, turning once, or until internal temperature reaches at least 160°f.
Remove chicken to clean cutting board; cut into 1 inch pieces. Place chicken in large serving bowl with tomatoes, greens, corn and cilantro, pour dressing over; toss to mix and thoroughly coat.
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