Chipotle Grilled Chicken Salad

 

4

boneless skinless chicken breasts

3/4

cup bottled chipotle marinade

1/2

cup Old El Paso® Thick ‘n Chunky salsa

1/4

cup chopped fresh cilantro

2

tablespoons bottled chipotle marinade

2

tablespoons olive oil

Grated peel of 1 medium lime (2 teaspoons)

Juice of 1 medium lime (almost 1/3 cup)

4

cups torn romaine lettuce

1

cup Green Giant® Niblets® frozen corn, cooked, cooled

1/2

cup chopped red bell pepper

1

can (15 oz) Progresso® black beans, drained, rinsed

• 1 In large nonmetal dish or resealable food-storage plastic bag, place chicken and 3/4 cup chipotle marinade; turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 2 hours to marinate.
• 2 Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling, until chicken is fork-tender and juice is clear when center of thickest part is cut (170°F). Let stand 5 minutes; cut into 1/2-inch strips.
• 3 In small bowl, stir together salsa, cilantro, 2 tablespoons chipotle marinade, the oil, lime peel and lime juice. In large bowl, toss lettuce, corn, bell pepper and beans; toss with salsa mixture.
• 4 Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.