Southwest Salad

Ingredients

• 1 pound Boneless, Skinless Chicken Breasts
• 1 bottle Taco Sauce, 12 Oz Size
• 4 heads Romaine Lettuce, Chopped
• 2 cups Corn (fresh, Frozen, Canned/drained)
• 1 can Black Beans (15 Oz. Can), Drained And Rinsed
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 bunch Green Onions, Chopped
• 1 cup Shredded Cheddar Cheese
• 1 cup Chunky Salsa
• ¼ cups Ranch Dressing
• 2 whole Avocados, Peeled, Pitted And Diced
• ½ cups Cilantro, Chopped
• Tortilla Chips (optional)

Preparation Instructions

Put the chicken breasts in a bowl and cover with the taco sauce. Marinate the chicken breasts in the taco sauce (in the refrigerator) for at least 2 hours.

Preheat the grill to medium-high heat. Grill the chicken breasts until they are cooked through, about 15-20 minutes depending on the thickness of the chicken breasts. Make sure to turn the chicken a couple of times throughout the cook time. Remove the chicken from the grill and allow to rest for at least 10 minutes. Then slice into strips.

In a large bowl combine the chopped romaine lettuce, corn, beans, pepper, green onions, and shredded cheese. Toss until evenly distributed.

In a medium bowl combine the salsa and ranch dressing.

Distribute the salad mixture onto each plate. Top each salad with grilled chicken, diced avocado, dressing, chopped cilantro and crushed tortilla chips.