Southwestern Grilled Chicken Salad

Make Chili Rub– Mix the kosher salt, paprika, brown sugar, Mexican chili powder, ground cumin, and ground pepper together in a bowl. This makes a bunch. So just store what you don’t need for next time–you’re going to want to make it again.

Sprinkle boneless breasts generously with Chili Rub and set aside.

Preheat indoor or outdoor grill. Heat 1/2″ of oil in skillet.
Grill breasts for around 8 minutes or until cooked through. Set aside on foil-tented plate. After the chicken rests 10 minutes or so, slice into bite sized pieces.

Grill corn on the cob 20 minutes, turning every five minutes, until cooked and starting to blacken in spots. Cut corn off cob.

Fry tortilla strips in a bit of oil until golden and crispy. Drain on paper towels and sprinkle generously with salt.

Make Southwestern Ranch Dressing:
Combine the following: plain yogurt, mayonnaise, buttermilk, garlic, chopped cilantro, chopped basil, kosher salt, freshly ground pepper, and both chili powders. Set aside.

Put salad greens in bowl. Toss together with tomatoes, corn kernels, beans, red onion, olives, chicken, and cheese. Toss with some of the dressing. Top with tortilla strips. Serve with additional dressing on the side. It’s that easy and yummy! Enjoy.

I took an awesome recipe from the internet, a good appetite, and made a few changes to make it my own. This was so good. You should try it. Now. Really.