Mexican Grilled Chicken Salad

6 tbsp olive oil
1/4 cup lime juice
1/4 cup chopped cilantro
2 minced garlic cloves
1 minced shallot
3/4 tsp sugar
1/2 tsp ground cumin
1 lb thinly sliced chicken cutlets
3 hearts of romaine, chopped (10 cups)
3 plum tomatoes, seeded and chopped
1 can (15.5 oz) black beans, drained and rinsed
1 cup shredded pepper Jack cheese
1 cup frozen corn

1. In small bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic
cloves, minced shallot, sugar and ground cumin. Place 4 tbsp in a large resealable bag; set remaining dressing aside. Add thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.

2. In very large serving bowl, combine romaine, plum tomatoes, black
beans, shredded pepper Jack cheese and frozen corn, thawed.

3. Heat grill to medium-high and grill chicken 3 to 4 minutes per side or until done; discard marinade. Chop chicken into 1-inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANNE_SP.