| 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip) |
| 1 15-ounce can black beans, rinsed |
| 1 large vine-ripened tomato or 2 plum tomatoes, cored and diced |
| 1 cup frozen corn, thawed |
| 1 tablespoon extra-virgin olive oil |
| 3 cloves garlic, finely chopped |
| 2 teaspoons dried oregano |
| 1 1/2 teaspoons ground cumin |
| 2 tablespoons sherry vinegar or cider vinegar |
| 1/2 cup chopped scallions (3 scallions) |
| 1/4 cup chopped fresh parsley |
Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. |
