Creamy Coconut Chicken with Black Bean and Corn Salad

Okay...so I know this won't be for everyone, but we loved it!

Creamy Coconut Chicken
1 lb. boneless chicken cutlets
1 tsp. adobo seasoning
1/8 tsp. pepper
2 Tbsp unsalted butter
1/2 tsp. minced garlic
1/2 tsp. ground cumin
1/2 cup sliced green onions
1 lime (for juice)
3/4 cup coconut milk
1/2 tsp. kosher salt

1. Preheat large saute pan on medium high 2-3 minutes. Season both sides of chicken with adobo and pepper.
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature measure 165. Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Black Bean and Corn Salad (our favorite!)
12-16 sprigs fresh cilantro
2 (15.25 oz) cans black beans (drained)
1 (11 oz) can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup sliced green onions
3/4 cup red wine vinaigrette**
1/2 tsp. kosher salt
1/8 tsp. pepper

1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)

**I didn't have any vinaigrette on hand, and so I took 3/4 cup of red wine vinegar, and mixed in a little bit of sugar, Parmesan cheese, and Italian seasoning and it was great!