Grilled Chicken with Bean and Corn Salsa

I found a bean & corn salsa recipe and used it as the basis for this dinner. I changed and added a few things, and put it over the grilled chicken and chips to make it into a meal. This is one of the most healthy dinners I've come across in a while, and really, really good.


10 flour tortillas
1 lb. chicken breasts or tenders
1/2 bottle of Mexican-style marinade, such as HEB's Tequila Lime marinade
grated cheese and sour cream for topping (optional)

salsa:
3 tomatoes, seeded and chopped
2 avocados, diced
3/4 cup chopped red onion
1/2 cup of tomatillo salsa (look on international foods aisle for green salsa, it's much cheaper)
1/3 cup black beans, rinsed and drained
1/3 cup corn, rinsed and drained
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. pepper

Marinate chicken for a few hours, grill, and slice it into small pieces.

Heat your oven to 400˚. Cut tortillas into strips, and bake on a cookie sheet until they're light brown and very crispy.

Mix all salsa ingredients together and refrigerate for at least 30 minutes. (It's easiest to cut the avocado in half, remove the seed, then use a knife to dice it right there in the skin. Then scoop it out with a spoon.)

Layer chips, chicken, salsa, and optional toppings in a bowl.