Southwestern Chicken Fingers with Corn & Black Bean Salad

Ingredients
Boneless chicken - here I used tenders, but you can use breast as well
2 tbsp canola oil
Juice of 1 lime
Pinch of dried oregano
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
salt & pepper

1 small bag of frozen corn
1 15oz can of black beans
1 red bell pepper - chopped
1/4 of a red onion - minced
1 jalepeno - minced
1 tbsp parsely - minced
2 tsp sugar
Dash of each based on your tastes: cumin, paprika, onion powder, garlic powder, salt, pepper
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar

Chicken - Combine all ingredients and let sit for at least 10 minutes, but no more than 15 (lime juice will make the chicken mealy if it is on too long).  I like using the powders for quick marinades for those evenings when I don't feel like putting a huge effort into dinner.  Then hand off the chicken to the griller in your house.  If it is you, preheat the gill to medium heat and cook the tenders for 5 minutes on one side before turning (about 8 minutes for boneless breast).  Cook another 3-5 minutes on the other side until cooked through (about 5-7 minutes for boneless breast) - keep an eye on it, based on your "hot spots".   Remove from grill and let rest a few minutes before serving.

Salad - Mix it all together and refridgerate until slightly chilled.  Mix again before serving.  Done.

And if the heat wave continues - the next night, try the leftover chicken cold over the salad!