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.

Quick Quesadilla Pockets

1 tbs canola oil
1 large pepper, finely chopped
1/2 tsp onion powder
1/2 tsp chili powder
1 1/2 cups corn
1 15.5 oz can pinto beans
1 1/2 cups shredded cheese (6 oz)
1/2 cup salsa
6 8-inch tortilla
1/2 cup sour cream

1. Preheat oven to 450 F. In a large skillet, heat oil. Add pepper, onion and chili powder. Cook about 5 minutes or until peppers are tender, stirring occasionally. Stir in corn, beans, 1 cup of cheese, and salsa. Cook and stir until the mixture is heated through and cheese is melted.
2. To assemble, divide bean mixture among tortillas, spreading evenly over half of each tortilla. Fold over, pressing down gently. Place on a baking sheet. Sprinkle tortillas with remaing 1/2 cup cheese.
3. Bake about 10 minutes or until cheese is melted and tortillas are golden brown and crisp. Cut each quesadilla into quarters. Top with sour cream.
Courtesy: hearthealthyonline.com