6 tbsp. olive oil
1/4 cup lime juice
1/4 cup chopped cilantro
2 minced garlic cloves
1 minced shallot.
3/4 tsp. sugar
1/2 tsp. ground cumin
1 lb thinly sliced chicken cutlets
3 hearts romaine lettuce, chopped
3 plum tomatoes, chopped
1 (15.5 oz can) black beans, drained, rinsed
1 cup shredded Pepper Jack cheese
1 cup frozen corn, thawed

In a bowl, whisk together oil, lime juice, cilantro, garlic, shallot, sugar and cumin. Place 4 tbsp in a large resealable bag. Set remaining dressing aside. Add chicken to bag. Refrigerate 1 hour.

In a large serving bowl, combine romaine lettuce, tomatoes, black beans, shredded cheese and corn. Heat grill to medium-high. Grill chicken 4 minutes per side. Discard marinade. Chop chicken into 1" pieces, add to serving bowl. Drizzle with reserved dressing. Toss well to combine.

Submitted by: Sherry Monfils