1-2chipotle peppers from canned chipotle in adobo sauce
1-2tbspadobo sauce
For the Chicken
1lbboneless, skinless chicken breast
1packet Taco Bell taco seasoning mix or taco seasoning mix of your choice
3-4tbspextra virgin olive oil
For the remaining salad ingredients
2heads romaine lettuce, chopped
1cupcooked black beans rinsed and drained or pinto beans rinsed and drained
1cupfresh grilled corn on the cob kernels
1cupcherry tomatoes, halved
4hard boiled eggs, sliced
1canripe olives
2avocados, sliced and divided
1cupMonterrey jack or cheddar cheese, grated
sliced limes for serving
salt and pepper to taste
Instructions
For the Tortilla strips
Cut the tortillas in half, then stack them on top each of other and cut into about 1/4 inch strips. Heat the oil in a skillet and add the tortilla strips, a few at a time and cook until golden brown. Repeat the process until all have been cooked. Sprinkle with salt and set aside.
For the Chipotle Ranch Dressing
Either use a bottled ranch dressing or use a homemade dressing. I used the Hidden Valley Ranch Dressing with the packet of ranch dressing mix with milk and mayonnaise. To that, add one or two chopped chipotle peppers and the adobo sauce to the desired heat that you like.
For the Grilled Chicken
In a gallon zip lock add the Taco Bell seasoning mix or the taco seasoning mix of your choice and the olive oil. Add the chicken breast and coat them on all sides. After your grill is ready, cook the chicken breast, turning until done. Chicken should reach an internal temperature of about 160, then allowed to rest for at least 5 minutes that the temperature will rise to 165 degrees.
To assemble the salad
In a large bowl combine the lettuce, cheese, beans, corn, olives and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 plates. Slice each chicken breast and top each of the salad plates. Top each with the divided deviled eggs and the divided avocado, Top with the dressing and serve with limes if you like.