Taco Chicken and Corn Salad

This is a very colorful, delicious salad for a hot summer day.

Ingredients:

3-4 chicken breast, skinless and boneless
2-3 cloves garlic, pressed
red wine vinegar, a couple splashes
2 limes, juiced

Corn Salad
3-4 stalks of corn on the cob, cooked
1-2 vine ripe tomatoes, chopped
1 red or orange bell pepper, diced
handful of cilantro, chopped
1 avocado, cubed
1/2 red onion, diced
3-4 limes, juiced

Tortilla chips, flour tortillas or taco shells

Spice Rub (reserve 3-4 pinches for the corn salad)
2 tsp chili powder
1 tsp cumin
1 tsp kosher salt
1 tsp ground black pepper

Marinate the chicken using the garlic, red wine vinegar and limes juice for 4-8 hours.  Transfer chicken to a plate and rub the spice rub on the chicken.  Cook chicken until juices run clear.

Strip corn kernels from the corn and place in a large bowl.  Add chopped tomatoes, bell pepper, cilantro, red onion and avocado.  Toss with the juice of 3-4 limes and a few pinches of spice rub.  Set aside.

Place chips on a plate and cover with corn salad and top with chicken slices.

Optional:
sour cream, salsa, Monterey Jack cheese, black beans