SOUTH WESTERN CHICKEN CAESAR SALAD

1/2 CUP OLIVE OIL MAYONNAISE
1 1/2 TABLESPOON LOW SODIUM CHICKEN BROTH
1 TABLESPOON SOY SAUCE
1 TABLESPOON FRESH LEMON JUICE
1 1/2 TEASPOON MINCED CANNED CHIPOTLES  (IN ADOBO)
1 TEASPOON BROWN SUGAR


1 LARGE HEAD ROMAINE LETTUCE, CUT INTO BITE-SIZE PIECES
2 MEDIUM TOMATOES, SEEDED AND DICED
1 CAN BLACK BEAN, DRAINED AND RINSED 

1 SMALL RED ONION, SLICED THIN
1/2 CUP FROZEN CORN, THAWED AND DRAINED
4 TABLESPOON PARMESAN CHEESE, GRATED


4 CHICKEN BREASTS, GRILLED & SLICED INTO STRIPS


WHISK FIRST 6 INGREDIENTS IN A MEDIUM BOWL TO BLEND.  SEASON DRESSING TO TASTE WITH SALT AND PEPPER.


MIX LETTUCE, TOMATOES, BLACK BEANS, RED ONION AND CORN IN A LARGE BOWL.  ADD DRESSING AND 2 TABLESPOONS PARMESAN CHEESE AND TOSS TO COAT.  TOP WITH SLICED CHICKEN BREAST AND SPRINKLE WITH REMAINING 2 TABLESPOONS PARMESAN CHEESE.


SERVE.


MAKES 4 SERVINGS.