Chipolte Chicken Salad

Chipolte Chicken Salad
4 boneless skinless chicken breasts
3/4 cup chipolte marinade
1/2 cup chunky salsa
2 Tbsp chopped fresh cilantro
2 Tbsp chipolte marinade
2 Tbsp olive oil
2 tsp lime peel
1/3 cup lime juice
4 cups torn romaine lettuce
1 cup frozen corn, cooked, cooled
1/2 cup chopped red pepper
1 can black beans, rinsed, drained
Coat chicken with 3/4 cup marinade in a non metal container for 20 minutes to 2 hours. Grill chicken over medium heat for 10-12 minutes until cooked.
In a small bowl mix salsa, cilantro, lime peel, lime juice, remaining marinade and oil. In a large bowl mix lettuce, corn, peppers and beans. Toss the 2 bowls together. Top with chicken and serve with sour cream.
*came from the Pilsbury fast and fresh salads recipe book.