Salad
2 boneless, skinless chicken breasts
1 packet taco seasoning, any brand should be fine.
2 heads of romaine lettuce or romaine hearts
1 pint mixed tomatoes (I used heirloom cherry tomatoes.)
1 avocado, peeled and sliced
1 can black beans, drained and rinsed
1 cup fresh or frozen white corn kernels
6 slices of bacon, cooked and crumbled (I cut the slices of bacon into small pieces about 1/2" wide and then cook.)
1/2 cup grated or crumbled queso fresco cheese
Dressing
1/2 to 1 cup Ranch Dressing
1-2 tsp adobo sauce (from a can of chipotle chile)
On the side:
Spicy Salsa
Preheat the grill. Place the chicken on a baking sheet and use the taco seasoning as a rub on both sides of the chicken breasts.
Cut the bacon slices into small pieces. Cook and drain on paper towels.
Chop the lettuce and then prep the remaining ingredients.
Mix the dressing.
Cook the chicken on the BBQ until done, 165° is the recommended temperature for safe cooking of chicken breasts. Allow the chicken to rest, then slice the breasts into medallions.
Pile the chopped lettuce on a large platter or in a shallow bowl. Sprinkle the bacon, corn, and the black beans over the lettuce. Place the chicken medallions down the center. Arrange the tomatoes and avocados around the chicken. Sprinkle the grated cheese around the outer edge. Sprinkle the chopped green onion overtop.
Serve at once with salsa on the side.
Notes
I used 1 teaspoon of adobo sauce to 1/2 cup of Ranch Dressing. You will want to taste and adjust the amount of adobo for you.
I served the salsa on the side to be added as desired.
You may wish to shred some jicama to add to the salad.
A little crunch can be added with the addition of some slivers of baked or fried tortilla strips.