Southwestern Grilled Chicken Salad

Southwestern Grilled Chicken Salad

3 tablespoons Emeril's Southwest Essence
1 pound boneless chicken breasts
1 cup mayonnaise
1/3 cup chopped cilantro
2 tablespoons milk
1/2 cup chopped red pepper
1/2 cup corn
1/2 cup black beans
1/4 cup sliced green onions

Rub 2 tablespoons Essence on chicken breasts.  Grill or broil chicken breasts for 15 minutes or until cooked through.  Combine mayonnaise, cilantro, milk, remaining 1 tablespoon Essence, pepper, corn, black beans and green onions.  Shred or chop chicken and stir into mixture.  Add additional milk for a thinner consistency.  Serve on grilled bread slices or lettuce leaves.

Makes 4 servings.