Categories: Salads, Mexican, Poultry 
      Yield: 4 servings 
  
      4    Boneless, skinless                1/4 c  Each chopped green onion, 
           Chicken breast halves                    Red onion, cilantro 
      1 cn (15-oz.) S&W Pinqutos or                 S&W Mesquite Cooking Sauce 
           Black beans, undrained                   & Marinade 
      1 cn (14-1/2 oz.) S&W Ready Cut               S&W Vintage Lites Red Wine 
           Tomatoes, drained well                   Vinegar Dressing 
      4 c  Shredded salad greens                    Garnish (optional): 
    1/2 c  Diced bell pepper                        Guacamole & sour cream 
  
  Brush chicken with Mesquite Cooking Sauce.  Broil or BBQ 3-5 min. per side 
  or until done, basting with more Cooking Sauce; slice into thin strips. 
  Combine remaining ingredients with chicken strips and toss with 1 
  tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing.  Garnish 
  with guacamole and sour crea, if desired.