Yucatan Chicken Salsa
|Boneless skinless chicken breast halves||4|
|Lime juice||1⁄2 Cup (8 tbs)|
|Black pepper||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Frozen corn kernels||1 Cup (16 tbs)|
|Purple onion||1⁄4 Cup (4 tbs)|
|Lime juice||1 Tablespoon|
|Ground cumin||1⁄2 Tablespoon|
|Baked low fat tortilla chips||4 Cup (64 tbs)|
|Nonfat cooking spray||1|
Cut the chicken breasts into 1-inch pieces and place in a medium bowl.
Combine the 1/2 cup lime juice, pepper, chili powder and oil and pour over the chicken.
Toss to blend.
In a medium bowl, mix the corn, tomato, onion, remaining lime juice and cumin to create the salsa.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the chicken for 5-7 minutes, or until fully cooked.
Add the grilled chicken to the salsa and toss again.
To serve, divide the tortilla chips among 4 individual plates and top with the chicken salsa.