This meal-sized salad adjusts easily to make more or less. Add more cayenne pepper if you like a spicy kick! The chicken, beans and corn can all be prepared the evening before, which makes this quick and easy.
Instructions
Step 1
Prepare the marinade/dressing: In a large bowl, combine brown sugar, vinegar, water, allspice, cayenne, and salt and pepper to taste.
Step 2
Place chicken in a shallow dish and pour in half of the marinade/dressing. Cover and refrigerate for at least 1 hour or overnight.
Step 3
Add corn and beans to the remaining marinade/dressing. Cover and refrigerate for at least 1 hour or overnight.
Step 4
Remove chicken from marinade and discard marinade. Working in small batches, stir-fry chicken for 5 to 6 minutes or until no longer pink inside. Don't crowd the pan, or the chicken will steam instead of browning.
Step 5
To the corn-bean mixture, add romaine, carrot, cucumber and bell pepper; toss to coat vegetables with dressing.
Step 6
Make a bed of salad on each of 4 plates and top with chicken.