2 whole chicken breasts, boned and split
Olive oil
Chili powder
2 med. onions, thickly sliced into rings
2 jalapeno peppers, seeded and minced
1 (16 oz.) can corn, drained
1 (16 oz.) can black beans, drained
2 tomatoes, diced
1/4 c. chopped cilantro or parsley
Salad greens

Heat oven to 500 degrees. Rub skin side of chicken with a little oil. Sprinkle lightly with chili powder. Place in roasting pan and bake 15 to 20 minutes or until skin is crisp and chicken is fork-tender. Meanwhile, in large skillet, heat 2 tablespoons oil over medium heat. Add onion rings and cook until tender but not browned. Remove from pan and set aside. Add jalapeno peppers to skillet and cook 5 minutes or until tender. Add corn and beans and heat through. Remove skillet from heat. Fold in tomatoes and cilantro. To serve, arrange salad greens on plates. Top with onions, then corn and beans. Cut each half chicken breast into four or five pieces and place on top of salad. Makes 4 servings.