Mexi-Cali Chicken Salad

1# boneless chicken breast

cut in bite-size pieces

3 ears of fresh, uncooked corn

cut off kernels

1 lg onion – chopped

1 can black beans or blackeye peas

2 Roma tomatoes – chopped

Quick saute' the chicken, corn kernels and about 1/3 of the onion in 1T butter over med-high heat. The water from the chicken and the starchy 'milk' from the corn provide a good cooking liquid. Stir-saute' until the mixture starts to stick and brown a bit. Keep stiring and add 1T balsamic vinegar and/or a little water when it gets dry. Continue with this until chicken is done, 5-15 minutes, adding tomatoes for the last minute or so and beans at the very end.

1c sour cream

½c salsa

Combine sour cream and salsa in a bowl. When ready to serve, pour over chicken mixture and put a scoop on a bed of lettuce or mixed greens.

If there are leftovers, cook up some Penne pasta, combine with chicken mixture. Add a can of crushed tomatoes and more sour cream if needed. Combine, heat and serve as a casserole. Avocados would be wonderful with the casserole and the salad. . .Lin