Santa Fe Chicken Salad

John and I made this for dinner the other night.  Super healthy and delicious!

  You should make it tonight! 

Here is how we made it...

Start by chopping up your veggies (sorry this pic is a little blurry).  And don't worry, we did end up taking the sticker off of that pepper.  :-)

One thing I LOVE about my husband is his LOVE for chopping veggies.

  He really takes pride in this.

 I know it sounds silly, but we have an on-going, friendly little competition going on in our house as to who chops veggies better.  I must say that I do think he is better at it than me!  He knows just how to tuck under his fingers so he doesn't cut them off as he quickly and finely dices veggies...ok, enough about that!  Just thought it would be funny to give you a little background into that.  Ha! 

Also, I am so thankful to have a man that loves to eat veggies or we might have some serious problems going on! 

Ok, moving on...make the black bean and corn salsa.

 (this is what MAKES this salad)

Add your chopped veggies WITH a can of corn and black beans, rinsed and drained:

-red and green bell pepper

-cilantro

-jalapeno

-fresh squeezed lime juice

*Feel free to make this salad your own by choosing any veggies you like!

Stir it all together, and no, those aren't my hands squeezing the lime...they are way too manly!

Grill chicken and chop into bite size pieces.  We marinated our chicken in an HEB Southwest flavored marinade.  We think the flavors go great with this salad.

Then plate your salad.  Start with a bed of greens and top with the chicken, black bean & corn salsa, avocado, reduced-fat montery jack cheese, and a creamy cilantro dressing!

These plates were empty within minutes.

So, what are you having for dinner tonight??