Barbecued Chicken and Roasted Corn Salad

Marinade and Dressing

1/4 cup lime or lemon juice
2 tbsp BBQ sauce
2 garlic cloves, pressed
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup vegetable oil

Chicken and Salad

4 boneless, skinless, chicken breast halves
1 tsp vegetable oil
2 cups fresh corn kernels
1/2 medium bell pepper, diced
1/4 cup diced onion
1/2 cup canned black beans, rinsed and drained
1/2 a head of lettuce
BBQ tortilla chips, optional (recipe below)

BBQ Tortilla Chips
Preheat oven to 400F. Brush one side of 4 corn tortillas with 1/2 tsp vegetable oil. Sprinkle with 1 tsp BBQ spice and 1/4 tsp coarse salt. Cut each tortilla into 4 wedges and arrange ino a single layer on a large baking sheet. Bake 11-13 minutes or until edges are lightly browned and crisp. Remove from baking sheet; cool completely.

1. For marinade and dressing, combine juice, BBQ sauce, garlic, cumin and salt in a small bowl. Slowly add the oil, whisking until well blended. For chicken, cut into thin strips and place in resealable plastic bag; add 1/4 cup marinade. Seal bag; turn to coat. Marinate in refrigerator 30-60 minutes. Cover remaining marinade and refrigerate for use as dressing.
2. Meanwhile, if desired, prepare BBQ tortilla chips and set aside. Heat oil in a skillet over medium heat 5 minutes. Add corn, bell pepper, and onion; spread evenly over the bottom of the pan. Cook without stirring 5 minutes or until vegetables being to blacken. Remove vegetables and place in a large mixing bowl. Increase the heat to medium-high heat. Remove chicken from marinade; discard marinade. Cook chicken 5-7 minutes or until no longer pink, turning occasionally. Remove from heat.
3. Add chicken, black beans, and reserve dressing to vegetable mixture; toss to coat.
4. Serve on a bed of lettuce, on a bed of chips or in a tortilla.