Cornflake Chicken and Blackbean Salad

This meal seems like it has a lot of steps, but it is SUPER easy and tasty! It is a great meal to have little hands help you make too!!

Cornflake Chicken
Crushed Cornflakes - the amount really depends on how much chicken you want to make
1C. Milk
1 egg
salt/pepper - to taste
1 C. flour
Chicken- I cut breasts into tenders, but you could use whole breasts or a quartered chicken
melted butter - the amount depends on how much chicken

Put the cornflakes in a big resealable bag and crush with a rolling pin (or let your child go to town dropping the bag on the floor). In a separate bowl mix the milk and beaten egg. Then add the salt and pepper and flour. Mix until smooth.

Put an oven proof cooling rack on a foil lined baking sheet/cookie sheet. Spray the cooling rack with cooking spray. This will prevent the chicken from sticking and will keep the chicken crunchy on all sides.

Dip the chicken into the wet batter and then put into the cornflakes. Use your hands to make sure the cornflakes coat all of the chicken. Place the chicken on the cooling rack/baking sheet. Drizzle with melted butter.

Bake at 350. The time depends on the type of chicken. I did chicken "tenders" and they took about 17 to 20 minutes. If you are doing a bone-in quartered chicken it could take up to an hour. Just keep checking the chicken and once the internal temp is 165 degrees, they are done.

Black Bean Salad w/ Crispix Croutons
Salad
1 can of black beans - drained and rinsed well
1 C. canned corn (or fresh)
12 cherry tomatoes, halved- I don't know why 12, you could add as many as you want
1/4 C. red onion, finely chopped
4 oz can of green chilies - I didn't actually use the chilies and it tasted just fine

Vinaigrette
zest of one lime
juice of one lime
olive oil
4 tsp. agave nectar - I couldn't find this anywhere so we just added some honey instead
1 tsp. chili powder

Croutons
2 C. Crispix cereal
1 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. cumin
2 tsp. melted butter

Mix together all of the "Salad" ingredients. In a separate bowl mix the "Vinaigrette" ingredients. Start by mixing together the zest, juice, nectar and chili powder. Slowly stream in olive oil while whisking. Stop adding oil when you like the taste/consistency. There is really no right or wrong here.

Drizzle the vinaigrette's over the salad. You can then place the salad on top of actual lettuce greens(we ate ours without the greens and it was tasty). Put all the "Crouton" ingredients into a ziplock bag and shake to coat the cereal. Use the cereal as the croutons for the salad.