5 POUNDS CHICKEN BREAST
1 BUNCH CILANTRO
3 CUP OLIVE OIL
1/2 CUP HONEY
1 CUP VINEGAR
1 TBSP SALT
1/2 TBSP BLK PEPPER
3 CUPS KERNEL CORN
1 CUP ROASTED BELL PEPPER
1 CUP ROASTED SUNFLOWER SEED
4 CUPS DICED TOMATO
1 CUP LIME JUICE

5 POUNDS CHICKEN BREAST 1 BUNCH CILANTRO 3 CUP OLIVE OIL 1/2 CUP HONEY 1 CUP VINEGAR 1 TBSP SALT 1/2 TBSP BLK PEPPER 3 CUP S KERNEL CORN 1 CUP ROASTED BELL PEPPER 1 CUP ROASTED SUNFLOWER SEED 4 CUP S DICED TOMATO 1 CUP LIME JUICE

MARINATE CHICKEN OVERNIGHT IN OIL SALT & PEPPER
BAKE AT 350 DEGREES FOR 20-25 MINUTES
ALLOW TO COOL DICE INTO 1X1 PIECES
DRESSING: ADD CILANTRO, VINEGAR HONEY LIME JUICE TO BOWL BLEND WITH IMMERSION BLENDER SLOWLY DRIZZLE OIL INTO MIX WHILE BLENDING
BLEND UNTIL SMOOTH & THICK ADD SALT & PEPPER TO TASTE