Southwest Chicken Salad, with Charred Corn Relish and Crispy Fried Jalapenos

I needed a serious pick me up tonight . . . so I visited the new LDS Youth website . . . and my mood has just blossomed! I love that! (My sweet MIL says that often . . . we love it when she says it.) So on a day when the waters are pretty choppy what better way to get your mind off things and your hands working than making a killer salad!!! I highly recommend it! My husband and I went out to eat the other day and had fried Jalapenos' as an appetizer and loved them . . . so I was eager to try them out on top of a load of southwest salad goodness . . . delish!
Southwest Chicken Salad with Corn Relish and Crispy Fried Jalapenos
Recipe by: Emily
2 Chicken Breasts, bonelss skinless
1/4 cup lime juice
2 Tbsp Oil
1/2 tsp Garlic Powder
1/4 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Pepper

Mix the lime juice, oil, garlic powder, pepper, and salt together. Marinate the chicken breasts in the lime mixture for 1/2 hour and then cook in a medium skillet over medium heat until browned on both sides and cook through. Allow to rest for a few minutes before slicing.

Charred Corn Relish

3 Cups Sweet Corn
1/2 cup Red Onion, diced
1 Cup Black Beans
1 Tbsp Jalapeno, minced
1 Tbsp EVOO
Squeeze of Lime
Small handful of Cilantro, chopped
Salt
Fresh Cracked Black Pepper

Heat a medium skillet over medium high heat, add the corn and cook for a few minutes until it barely begins to color. Lower heat to medium and add the diced red onion. Cook until the onion begins to soften and add the minced garlic and jalapeno. Cook for 1 more minute and then remove from heat. Add the oil, lime juice, salt, pepper, and black beans. Mix and serve!

Fried Jalapeno Peppers

2 Jalapenos, sliced 1/4 inch thick (remove seeds if desired but leave membrane intact)
2 Tbsp Cornmeal
2 Tbsp Flour
1/4 tsp Salt
1/2 cup Butter milk

Coat jalapeno slices in buttermilk and allow to sit while you mix the flour, cornmeal and salt together. Individually dredge the jalapeno slices in the flour mixture and lightly shake off excess flour. Fry in oil until lightly browned. Drain on a paper towel, and then pile on top of a salad or dip in ranch dressing and enjoy.

2 Romaine Lettuce heads, or any salad greens
Tortilla Strips
2 Avocados, chopped
1/2 Cup Shredded Cheddar Cheese
1/2 Cup BBQ Sauce
Cilantro/Lime Ranch Dressing, (blend ranch dressing with lime juice, cilantro and jalapeno if desired, taste and adjust ingredient amounts according to taste)

To create the salad pile greens on a plate and top with the corn relish, sprinkle on tortilla strips, cheese, avocado, chicken and fried jalapenos. Drizzle BBQ Sauce and cilantro/lime ranch over the salad and enjoy!