Preparation:
Heat a skillet over moderately high heat until hot. Add oil and
chicken and sauté briefly. Add garlic and sauté until chicken
begins
to color. Add corn and sauté until chicken is cooked through and
corn is golden brown. Season with salt and pepper.
Arrange tortilla strips around edges of 4 serving plates. Put 1
cup
hot beans in the center of each and top with lettuce. Add chicken
and corn mixture and top with jicama and cilantro. Garnish with
tomato wedges and drizzle with dressing.
(Lime Cilantro Vinaigrette)
In a food processor combine all ingredients except oil and process
for 1 minute. With motor running, add oil in a slow, steady stream
and process until thick and creamy. Refrigerate until ready to
use. |
