A friend shared this recipe with me and I thought that I would pass it along. It is a great, summery, different chicken salad. Actually, you should just erase chicken salad from your mind because it is really very different from the typical.

4 Skinless, Boneless Chicken Breasts (I used regular bone-in, so I had to cook them a little longer.)

Bake in oven, covered with lime/lemon juice, minced garlic, salt, pepper, and a little olive oil for 40 minutes @ 350 degrees.

Cut up chicken into bite size pieces and add:

2 Cups frozen corn
1 can black beans rinsed and drained
Chopped tomato to taste
1/2 Cup chopped green onions
1/4 Cup chopped cilantro

Make a vinaigrette with some of the dripping from the chicken and the following:

2 Tbl cider vinegar
2 Tbl Olive Oil
3 cloves chopped garlic
1.5 tsp cumin
a little salt
(I added chilli powder and lime juice to the dressing.)

A really obvious step: Stir it all together.

Yummy.