Instructions: To make the Black Bean and Corn Salad: Mix all the ingredients in a large bowl, except for the tomatoes. Mix together gently. Add the tomatoes and season to taste with salt and pepper. Cover and refrigerate until cold.

To make the Peach Chutney: Place all of the ingredients in a heavy pot over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 minutes or until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool. Use at once or store covered in the refrigerator. The chutney will keep 2 to 3 weeks under refrigeration.

Marinade: Prepare the marinade by combining all of the marinade ingredients together in a small bowl.

Chicken: Flatten the chicken breasts slightly with the flat side of a heavy knife. Add the chicken breasts to the marinade and toss to coat. Cover and chill in the refrigerator for one hour.

Prepare the barbecue grill with medium hot coals. Grill the chicken breasts, about 3 inches from the heat, until cooked through, about 3 minutes per side. Remove from the grill and slice the chicken breasts into a fan pattern to lay over the salad.

To Serve: Spoon the Black Bean and Corn Salad evenly in the center of four dinner plates and top each serving with two chicken breasts. Sprinkle with the chopped cilantro and dollop with the peach chutney, if desired. Serve immediately.

This recipe yields 4 servings.

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