Southwestern Chicken Salad

We had the yummiest dinner tonight, Southwestern Style Chicken Salad; it was so simple but full of flavor. To start, put boneless skinless chicken breasts in McCormick's Grill Mate's Mojito Lime marinade. We love their seasoning packets, they are delish and Zesty Herb is our all time favorite.

While that sits to absorb flavor, make up a simple batch of black bean and corn relish. Drain and rinse one can each of black beans and corn. Mix together; add one chopped and seeded tomato. Add diced jalapeno pepper and red onion to taste. You can add cilantro too, but we never use a fresh bunch up in time so I skip it to avoid waste. Then add a couple of squirts of either Italian or Catalina dressing, both taste good the Catalina just gives it a slightly sweeter taste. We prefer light versions of the dressings and add about a quarter cup. Mix and refrigerate for flavors to meld. Cut and add avocado right before serving. This also makes a great dip!

Grill chicken and prepare salad greens. Layer greens, relish, chicken, and garnish with crushed chips. I like my salad topped with Ranch dressing, it's also yummy without additional dressing and then it's also healthier too. You can prepare the marinade and relish the night before and have everything mixing overnight. Then all you have to do is grill up chicken and plate everything for a fast dinner.

This is my contribution to Katie at a List Maker's Life's weekly Saturday Salad post, visit her for more ideas to answer, "What's for dinner tonight?"