MALLORY HILL Southwest Chicken Salad INGREDIENTS FOR 2 2 6-ounce chicken breasts; 1 ounce olive oil; 8 ounces fresh salad mix; 4 ounces roasted corn; 4 ounces black beans; 4 ounces sour cream; 4 ounces julienne carrots; 4 ounces diced tomatoes; 4 ounces fresh pico de gallo; 2 teaspoons fresh cilantro; 6 ounces ranch dressing; 4 ounces tortilla strips DIRECTIONS 1. Coat chicken breasts in blackening seasoning 2. Preheat iron skillet until hot before adding oil. Cook chicken on each side for 2-3 minutes. 3. Divide fresh greens onto plates. 4. Place salad toppings around edge of salad. Add chicken breasts, then top with tortilla strips. Dish prepared by Patrocinio Lopez Blood Orange Cosmo INGREDIENTS FOR 2 2 1/2 ounces Absolut Mandarin; 1 1/4 ounces Cointreau; 1 1/4 ounces sweet-n-sour mix; 1/2 ounce blood orange puree; Orange slices for garnish DIRECTIONS 1. Combine ingredients in shaker and add ice. 2. Shake well, and strain into glasses. Add orange slices to rims of glasses and serve. MAGAZINE 7