Santa Fe Chicken Salad

6 cups mixed baby greens
1 15 oz corn kernels, rinsed
1 15 oz black beans, rinsed
1/4 c monterey jack cheese
1/4 c sharp cheddar cheese
1/4 c spiced tortilla strip salad toppers
4 thin sliced chicken cutlets
1 c  garlic herb marinade (KC Masterpiece)

Marinade chicken for 3 hours
Make dressing and refrigerate

  Dressing:
1/2 c light mayo
1 t chili powder
1/4 c chopped cilantro
3-4 T chopped onions
1 T lime juice
2 t white sugar

Grill chicken. Rinse corn and beans.
Plate lettuce. Layer with corn, beans, cheese
and tortilla strips. Place chicken on top with
dressing