Recipe: Southwest Chicken and Black Bean Salad

SOUTHWEST CHICKEN AND BLACK BEAN SALAD
"If you're looking to lighten up your meals with less meat, this main dish salad fits the bill. It's just the right balance of meat, vegetables and beans tossed with a sweet 'n smoky vinaigrette."



1 pound boneless skinless chicken breast halves
1/4 cup plus 2 tablespoons oil, divided use
6 teaspoons McCormick Perfect Pinch Salt Free Southwest Sweet 'n Smoky Seasoning
2 tablespoons lime juice
1 (15 ounce) can black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup thawed frozen corn
1/3 cup chopped red onion
1 (10 ounce) package torn Romaine lettuce

Brush chicken with 2 tablespoons of the oil. Sprinkle with 2 teaspoons of the Seasoning.

Broil or grill over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips.

Mix remaining 1/4 cup oil, lime juice and remaining 4 teaspoons Seasoning in large bowl. Add chicken, beans, tomatoes, corn and onion; toss until well coated.

Divide lettuce among 6 plates. Top with chicken mixture.

Makes 6 servings
Source: McCormick