Cool Summer Suppers

Everything is a balancing act; it's a constant search for just the right amount of this and that. In the summer, when things seem to be the most hectic, finding the right amounts of this and that is challenging. Chipotle grilled chicken, black beans, sweet summer corn, pineapple and pasta all come together in this cold summer supper with just the right amounts of this and that.

Rushing your kids to sporting events, finding time for family and friends and still finding time to make healthy meals can push our lives a little out of balance. Make a double batch of this salad to keep on hand all summer long. Toss in the greens and tangy honey lime dressing at the last minute and you've got yourself a healthy balanced meal with just the right amounts of this and that!

Chipotle Grilled Chicken Salad with Honey Lime Dressing

2 boneless skinless chicken breast

3-4 ears fresh sweet summer corn, cleaned

1 teaspoon chipotle chile powder

1 teaspoon kosher salt

1 1b box Rotelle pasta, cooked according to package directions

1 (15 oz) can black beans, rinsed and drained1

1 (8 oz) can pineapple tidbits

1 bag salad greens

1 teaspoon cinnamon

1 tablespoon key lime juice

1 tablespoon honey

2 tablespoons olive oil

Preheat a gas grill to medium high heat. Season both sides of the chicken breasts with chipotle powder and salt. Place seasoned chicken and corn on hot grill and grill 4 to 5 minutes on each side or until corn is charred and chicken juices run clear. Remove from grill and let cool.

Add the cooked pasta, black beans, pineapple and salad greens to a large bowl. Slice the cooled chicken into thin strips, cut the corn off the cob and toss in with the pasta. Using the back of a large knife, squeeze the corn milk from the cobs into the bowl.

In a seperate small bowl, whisk together the cinnamon and key lime juice and honey. Whisk in the olive oil. Pour over the salad, toss to coat and refrigerate until ready to serve.