Chicken and Corn-Tomato Salad

I chose to make this recipe b/c it sounded healthy and advertised that it was "ready in minutes." I didn't expect much, but we really liked it!

1 1/4 lb boneless skinless chicken breasts
sliced scallions
minced garlic
2 pints halved cherry tomatoes
2 cups corn kernels
lime juice
cilantro
avocado wedges

1. Cook the chicken breasts in a large skillet. (I cut mine into bite-sized pieces instead of leaving whole).
2. Remove the chicken then add sliced scallions and minced garlic, stirring about a minute. Add 2 pints cherry tomatoes and corn kernels and cook a few more minutes. Season with S/P.
3. Serve the chicken on top of the salad with a squeeze of lime, cilantro and avocado wedges.

This was good, but not as quick as I imagined. I did not cook the cherry tomatoes, I just stirred them in at the end b/c I prefer them not to be mushy. Justin added some hot sauce and I served them with potato pancakes made from leftover funeral potatoes (yeah, as if funeral potatoes were not unhealthy enough I added eggs and pan fried them...)

Source: Parenting Magazine, October 2009, p.67