Slightly adapted from sallysbakingaddiction

Ingredients:

• chopped or torn romaine leaves
• grilled boneless, skinless chicken, cubed
• EVOO
• freshly ground pepper and salt
• corn off the cob or from a can, drained and dried on towels to remove moisture
• 1 can black beans, rinsed, drained and dried on towels
• tomatoes, diced (I like to peel and seed them – 2 large or 5 roma)
• avocado (unfortunately out of 3 none were good – they ripened too much before I could make this salad
• red onion, diced and soaked in cold water for at least 1 hour – I had a very strong onion so this helped
• sharp cheddar cheese, shredded
• tortilla chips, crushed
• cilantro chopped or parsley (optional)

Drizzle one side of the  chicken with a little olive oil and sprinkle with salt and pepper. Grill  for about 5 minutes (depends on how thick the breasts are); oil the top and sprinkle with freshly ground salt and pepper and turn. Grill for another 5 minutes or until done. Can be grilled ahead and refrigerated.

Dressing:

• 1/2 cup plain Greek yogurt (nonfat)
• 3 tbsp. EVOO
• 2 tsp. honey of your choice (I used clover)
• 2 tsp. apple cider vinegar
• 1 tsp. garlic, minced
• 1/2 jalapeno, finely diced (I removed the seeds and membrane)
• 2 tsp. taco seasoning of your choice or https://cookingwithauntjuju.com/2018/06/22/nachos-on-the-grill-using-homemade-taco-seasoning/

Combine all of the dressing ingredients and refrigerate overnight.

To assemble: Add all of the salad ingredients to a large bowl, toss with the dressing and sprinkle the crushed tortilla chips on top.

I actually ate this salad for lunch the next day and it was still pretty good. The romaine holds up well in this salad, the tortilla chips did get a little soft but overall the salad made good leftovers the next day.

Recipe by cookingwithauntjuju.com