Fiesta Grilled Chicken Salad

Ingredients

• lime, juiced
• tablespoon solive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• salt and ground black pepper to taste
• large skinless, boneless chicken breasts
• cup storn romaine lettuce
• cup smixed baby greens
• cup scorn kernels
• cup shredded sharp Cheddar cheese
• 1/2 cup can ned black beans, rinsed
• 1/2 cucumber, diced
• 1/2 cup ranch dressing
• 3/4 cup chunky salsa
• tablespoon finely chopped cilantro
• cup crushed taco chips

Instructions

1. Mix lime juice, olive oil, chili powder, cumin, salt, and black pepper together in a resealable plastic bag along with the chicken breasts. Marinate in the refrigerator at least 1 hour to overnight.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. Cook chicken on the preheated grill until juices no longer run pink, about 5 minutes per side. Allow to cool for about 5 minutes; roughly chop and refrigerate.
4. Toss romaine lettuce, baby greens, corn, Cheddar cheese, black beans, and cucumber together in a large bowl. Set aside.
5. Mix ranch dressing, salsa, and cilantro together in a small bowl. Pour dressing over salad and toss gently. Sprinkle salad with crushed taco chips and diced chicken and serve immediately.

Tips

To save time, cook the chicken ahead of time - or if you are really in a pinch, use a rotisserie chicken, remove skin and fat, and tear into bite-sized pieces. You can also purchase prepackaged, washed, and torn lettuce to save time.