Mayan Chicken

2lbs boneless skinless Chicken Breast, cubed into 1/2" pieces

1/2 red onion, diced

1 can black Beans, drained

1 can sliced black olives (large or 2 small)

1 can Fiesta or mexi-corn

1 avocado, diced large

1 mango, diced med

1/2 cup good olive oil

3Tbs or more red wine vinegar

1 to 2 Tbs lemon juice

salt, pepper

4Tbs Cumin

4Tbs Chili Powder

In large skillet, heat about 3 Tbs olive oil on med/high heat. Toss chicken in cumin and chili powder and add to hot pan. Sear chicken and add more spice if necessary to get it really encrusted with spice. When chicken is cooked, remove from heat and set aside.In large bowl, whisk oil and vinegar together. Add the lemon juice and whisk again. Add salt and pepper to taste... it should have a zing to it to combat the spicy chicken.To the bowl, add black beans, corn, olives and red onion. Mix together well. Add warm chicken and stir gently. Before serving add avocado and mango and mix well. Adjust seasoning if necessary with lemon juice and salt and pepper. Serve with chips as appetizer or in bowl with shredded lettuce and crushed tostitos on top as a salad. (This is how it's supposed to be served.)

Source: Amy Hayes