Chicken & Corn Tostada Salad - Janet

Dressing
1/4 C apple cider vinegar or vinegar
3 Tblsp honey
1 1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Salad
1 Tblsp oil or olive oil
2 boneless, skinless chicken breasts, cut into 2 1/4"pieces
1/2 tsp garlic salt
1 16 oz pig frozen corn
1 C chopped tomatoes, plum, cherry or regular
1 15 oz can black beans, drained, rinsed
5 green onions, thinly sliced including tops
2 medium avocados, peeled and chopped
1 head Butter or Bibb lettuce, cut into bite sized pieces
1 small red bell pepper, chopped
8 oz (2 C) shredded Monterey Jack cheese
3 C slightly crushed tortilla chips

Garnish
1 1/4 C salsa
1 1/4 C sour cream

In a small jar combine dressing ingredients and shake well.

Heat oil in a large skillet over medium-high heat until hot, add chicken and cook until no longer pink, about 5 minutes. Transfer chicken to large bowl, set aside and sprinkle with garlic salt. Cook corn, drain and stir into chicken. Cover and refrigerate for 30 minutes.

Add tomatoes, black beans, green onions, avocados, lettuce and bell pepper to chicken mixture. Shake dressing, pour over salad mixture.

Just before serving lightly toss in cheese and tortilla chips. Garnish with salsa and sour cream if desired.