1 ear white corn, husked, kernels cut off the cob

1 large organic tomato, preferably heirloom, diced

1/2 medium red onion, diced about 1 cup

1 large green jalapeño pepper, seeded and minced

1 clove Melissas organic garlic, minced

1/2 cup fresh cilantro leaves, minced

1 to 2 tablespoons fresh lime juice

1/4 teaspoon Mortons kosher salt

24 ounces Rosie organic chicken breasts

3/4 teaspoon salt

3/4 teaspoon pepper

Combine the cherries, black beans, corn, tomato, onion, jalapeño pepper, garlic, cilantro, kosher salt and lime juice in a large mixing bowl. Mix well and refrigerate at least one hour or overnight.

Season both sides of chicken breasts with salt and pepper. Broil about four minutes on each side, using tongs to turn them and remove them from the oven this seals in the juiciness best. Let stand for about five minutes then slice each breast against the grain into inch thick medallions. Arrange on a platter and top with salsa.