1cupcorn kernels,charred (or use frozen or canned if fresh is not available)
1cupcherry tomatoes,sliced, use heirloom tomatoes if available
¼cupred onion,finely chopped
½jalapeño pepper,seeded and minced
½medfresh lime,for garnish
Cilantro Lime Vinaigrette:
¼cupolive oilextra virgin
salt and freshly ground pepper,to taste
Heat oven to 400°F. In a medium bowl or zipper bag, brush chicken breasts with 2 teaspoons oil and toss with taco seasoning. Brush the bottom of a baking dish with the remaining teaspoon of oil. Bake for 20 minutes or until internal temperature measured with a meat thermometer reaches 165°F.
While the chicken is cooking, Lightly char fresh corn kernels on a dry, pre-heated flat-top grill (or in a dry skillet), just until they begin to turn brown. Remove from heat and set aside to cool.
In a medium bowl, combine black beans, peppers, onion, jalapeño and charred corn.
Whisk vinaigrette ingredients together and stir into salad ingredients.
Arrange in a bowl. Add tomatoes, avocado, and sliced baked chicken breasts. Garnish with fresh lime for squeezing and serve.