3 Tbsp. honey
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. salt
1/8 teaspoon cayenne pepper
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
3 cloves garlic, minced
16 oz. pkg. frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
15 oz. can black beans, rinsed and drained
2 red bell peppers, chopped
10 oz. pkg. mixed lettuce
2 avocados, peeled and chopped
2 cups shredded Pepper Jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa

Preparation:
For dressing, in small bowl combine vinegar, honey, cumin, 1/4 tsp. salt, and pepper and mix well with wire whisk; set aside.

Heat olive oil in 12" skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)

When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired. Serves 6 to 8