INGREDIENTS:
4 small chicken breasts
salt and pepper to taste
6 cups romaine or other lettuce, shredded
1 cup tomato, diced
1 large avocado, diced
1 cup corn (~2 ears), preferably grilled or charred
1 cup black beans, rinsed and drained
1/4 cup green or red onion, sliced
1/4 cup cheddar cheese, shredded (optional)
1/4 cup crumbled tortilla chips (optional)
1/4 cup jalapeno popper dressing
fresh or pickled sliced jalapenos to taste
4 strips bacon, cooked and crumbled (optional)
DIRECTIONS:
1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side, set aside, let cool and slice.
2. Assemble salad and enjoy!
Tip: Go easy on the jalapenos if you don't want a lot of heat.
Source: Closet Cooking
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