Grilled Chicken Salad with Corn Relish and Crispy Polenta

Grilled Chicken Salad with Corn Relish and Crispy Polenta:
Servings: about 4

Chicken:
1.25-1.5lb Chicken Breast, thinly sliced such that the breast is about 1/2 as thick
Cumin (as much as you like)
Salt & Pepper

Corn Relish:
1 15oz can of Yellow Corn
2 Roasted Red Peppers (from Jar)
2 Large Jalapenos
1/2 Medium Red Onion
1 Large Handful of Basil
Juice of 1 Lime

Salad Dressing:
2 Limes, Juiced
1Tbs Extra Virgin Olive Oil
2tsp Distilled White Vinegar
1tsp Apple Cider Vinegar
Salt & Pepper

Salad:
Polenta
1 Bag Spinach

~Prepare the Relish first:
Drain can of corn and place in bowl. Chop basil and add to bowl. Finely dice jalapenos, red peppers, and red onion and add to mixture. Juice lime into bowl and stir to combine. Chill in refrigerator while preparing the remaining components.

~Prepare Polenta:
Cut pre-made polenta tube into 1" squares. Coat baking pan with spray olive oil and add the polenta. Spray top of polenta with spray olive oil. Place in preheated broiler for 20 min, stirring and flipping polenta half way through cooking.

~Prepare Chicken:
Season each side of chicken with desired amount of cumin, pepper, and salt. Place in pocket of aluminum foil, 2-3 pieces in each pocket. Grill on George Foreman or outdoor grill until no longer pink (about 8 minutes on the George Foreman).

Combine all ingredients for the dressing in small bowl. Toss spinach in dressing and add to plates. Top with polenta, relish, and chicken.

ENJOY!