Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  olive oil
  1              Pound  boneless chicken breast -- cut into bite-size
                pieces  
  2          Teaspoons  minced garlic
  1                Cup  corn
  1           Teaspoon  salt
  1           Teaspoon  pepper
  3               Cups  tortilla strips -- deep fried
  4               Cups  cooked black beans
  3               Cups  shredded iceberg lettuce
  2               Cups  diced jicama
                        chopped coriander for garnish
  4                     tomatoes -- cut into wedges
     1/2           Cup  Lime Cilantro Vinaigrette:
  1         Tablespoon  minced shallot
  3        Tablespoons  chopped cilantro
     1/3           Cup  lime juice
  1           Teaspoon  Dijon mustard
     1/4      Teaspoon  white pepper
     1/2      Teaspoon  minced garlic
     1/2      Teaspoon  salt
     1/2      Teaspoon  sugar
  1                Cup  olive oil

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.

Nutritional Information:

808 Calories (kcal); 59g Total Fat; (63% calories from fat); 18g Protein; 58g Carbohydrate; 0mg Cholesterol; 835mg Sodium