Grilled Mexican Chicken Salad

• 1 lb marinaded boneless skinless chicken breast
• 2 heads romaine lettuce, chopped
• 1 cup black beans (drained)
• 1 cup white corn, drained (canned or frozen)
• 4 roma tomatoes, chopped
• 1 (6 ounce) can drained and sliced olives
• 5 -6 chopped green onions
• 2 avocados, diced
• 1 cup shredded Mexican blend cheese
• 8 ounces tortilla chips, crushed
• 3/4 cup ranch dressing
• 3 -4 tablespoons taco seasoning

1. Grill chicken breasts on grill, on low heat till centers are no longer pink (times will vary depending on grills).
2. In a large bowl put in lettuce, black beans, corn, onions, olives, avocados, cheese, and cooled chicken.
3. Toss and set aside.
4. Mix dressing w/ taco seasoning, set aside till time to serve.
5. When ready to serve, toss w/ cheese and dressing until all ingredients are incorporated and serve.
6. Time does not include cooking time.

chicken breast, black beans, white corn, roma tomatoes, olives, green onions, avocados, blend cheese, tortilla chips, ranch dressing, taco

Taken from www.food.com/recipe/grilled-mexican-chicken-salad-127201 (may not work)