With this recipe, you can use fully cooked EatWellStayHealthy™ chicken breast strips, or you can quickly prepare some fresh boneless skinless breast fillets.

1 bag Pilgrim’s Pride EatWellStayHealthy™ grilled chicken breast strips or 6 Pilgrim’s Pride chicken breast fillets
1 whole Iceberg lettuce
1 can of black beans (15.5 ounces), drained
1 can of whole kernel corn (11 ounces) or white Shoepeg corn (11 ounces), drained
4 green onions, thinly sliced
2 Roma tomatoes, diced
2 avocados, cubed
juice from 2 lemons
1 small red onion, finely diced
1 cup cilantro leaves, coarsely chopped
1-2 depending on taste, habanero or jalapeno peppers, seeded and chopped
1 cup apple cider vinegar
2 teaspoon salt

Spices for the Chicken

1 teaspoon Goya Adobo all purpose seasoning- hot
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon fresh ground pepper

• Remove EatWellStayHealthy grilled chicken breast strips from bag and place in large microwave safe bowl. Add all the above spices and stir well.
• Cook in microwave at high power for six to seven minutes or until heated through. Stir after 2 minutes. The strips can be cut smaller if so desired and then set aside.
• If using fresh chicken breast fillets, season with all the above seasoning and cook outside on a well-greased grill or stove top grill pan for 4 minutes on each side. Remove and cut into small strips.
• In a medium bowl, mix beans, corn, onions, tomatoes and avocados.
• Add the juice of one lemon and sprinkle with salt and pepper to taste. Add the Adobo seasoning if desired.
• Wash and separate lettuce into whole leaves.
• To serve, place one lettuce leaf on a plate, and add chicken strips and the corn mixture with a touch of onion salsa. Roll up and enjoy.

Onion Salsa

• In a medium bowl place diced red onion, cilantro, peppers and vinegar with the juice of one lemon.
• Add 1 to 2 tsp. salt and mix well.
• Let stand 15 minutes before using. Store the salsa in glass jar.

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Kevin West of Nacogdoches, Texas was last year’s winner with Smoky Tejas Chicken Burgers with Balsamic Glazed Onions.

1-1/2 pounds Pilgrim's Pride Lean boneless, skinless chicken thighs (about 6)
1/2 cup drained and chopped sun-dried tomatoes packed in oil, oil reserved
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground chipotle chili pepper (see Note)
2 cloves garlic, pressed
1/2 teaspoon salt
1 large red onion, halved, thinly sliced
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
1 large firm-ripe avocado
1 tablespoon lime juice
1-1/3 cups shredded smoked Gouda or smoked Cheddar cheese
4 onion rolls, split

• Cut chicken thighs in large chunks.
• Coarsely grind in batches in food processor to avoid over grinding.
• Combine ground thighs, sun-dried tomatoes, 1 tablespoon reserved sun-dried tomato oil, onion, cilantro, cumin, chipotle chili pepper, garlic and salt, blending well.
• Form into four thick patties and chill in refrigerator for at least 20 minutes.
• Preheat grill on medium-high heat and lightly coat grill rack with oil or cooking spray.
• Place 2 tablespoons reserved sun-dried tomato oil in large skillet over medium-high heat. Add red onion and sauté until soft and beginning to brown, about 10 minutes.
• Add balsamic vinegar, stirring. Season to taste with salt and pepper.
• Reduce heat and simmer, stirring occasionally, until onions are deep brown and liquid has cooked down. Set aside.
• Pit, peel and slice avocado and sprinkle with lime juice; set aside.
• Place chicken burgers on prepared grill 4 to 6 inches from heat source. Cook until juices run clear, about 20 to 25 minutes, turning occasionally.
• Place 1/3 cup cheese on each burger during last two minutes of grilling.
• Lightly toast cut sides of onion rolls on grill.
• To serve, place burgers on rolls and top with onions and avocado slices.

| Nutritional Information | Print Version |

Among other great prizes, this year's Grand Prize winner and three guests will enjoy a week-long immersion exploring The Perfumes, Colours and Flavours of the Luberon with Chef Patrick Payet. Staying in an 18th century restored guesthouse with picturesque scenery, Chef Patrick will divulge the secrets of Provençal cuisine and all that is Provence. Courtesy of Active Gourmet Holidays. You can enter your favorite original chicken recipe here!

Or mail entries to "2007 Winning Taste Recipe Contest", P. O. Box 179, Clarkston, GA 30021-9863. Entries must be postmarked no later than April 30, 2007 and received by May 6, 2007 or received online no later than 12 midnight EDT on April 30, 2007.