Southwest Salad

• 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
• 1/4 cups Ranch Dressing
• 2 whole Avocados, Peeled, Pitted And Diced
• 1/2 cups Cilantro, Chopped
• Tortilla Chips (optional)

1. 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.
2. 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.
3. In a large bowl combine the chopped romaine lettuce, corn, beans, pepper, green onions, and shredded cheese. Toss until evenly distributed.
4. In a medium bowl combine the salsa and ranch dressing.
5. Distribute the salad mixture onto each plate. Top each salad with grilled chicken, diced avocado, dressing, chopped cilantro and crushed tortilla chips.

chicken breasts, taco sauce, black beans, red bell pepper, green onions, cheddar cheese, chunky salsa, ubc, avocados, cilantro, tortilla chips

Taken from tastykitchen.com/recipes/salads/southwest-salad/ (may not work)