Southwest Chicken, Black Bean & Cilantro Salad

In a large salad bowl, combine black beans, corn, red pepper, green onions, and chicken.
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) Mexican-style corn, drained
1 medium red pepper, cut in thin strips
1/2 cup chopped green onions
¼ cup sliced black olives (jalapeno flavored, optional)
4 cups lettuce, torn (romaine, red leaf, green leaf, or iceberg)
1½ cups cooked or grilled chicken, cut into strips
Dressing
Combine oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper in a small bowl. Whisk or mix to blend. Pour dressing over bean mixture:
1 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1½ teaspoons sugar
1clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt, optional
¼ teaspoon pepper
Place lettuce on individual plates or a large serving platter. Put bean and chicken mixture on top of lettuce.
Serves 6.

Southwest Chicken Skillet

In a large skillet, sauté in oil for 4 minutes or until no longer pink:
2 boneless chicken breasts halves cut in bite sized pieces and seasoned with chili powder, salt and pepper
Remove chicken from skillet & keep warm. In same skillet, stir fry for 3-5 minutes:
1 C. chopped green pepper
½ C. chopped onion
2 jalapeno peppers, seeded & minced
1 large tomato, chunked
½ T. chili powder
10 drops hot sauce.
Add chicken and cook 2 more minutes.