1 lb. boneless skinless chicken breasts

1 packet fajita seasoning

1 head of iceberg lettuce, rinsed and chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) whole kernel corn, drained

12-15 grape tomatoes, halved

1 medium red onion, thinly sliced and quartered

1 avocado, sliced

About 1/4-cup chipotle ranch dressing, plus more to taste

3/4-cup Colby Jack cheese, shredded

Tortilla chips or Fritos corn chips, coarsely crushed

For garnish:

Sour cream

Sliced jalapenos

Place the chicken breasts in a plastic gallon storage bag and toss with fajita seasoning. Grill the chicken. While the chicken is cooking, combine the lettuce, black beans, corn, grape tomatoes, avocado, and red onion. Be sure to rinse the black beans about three to four times to remove the liquid from the canning. Once the chicken is done, let it rest about five to 10 minutes after removing it from the grill. Slice the chicken into strips about 1/4 to 1/2 inch wide, slicing across the grain. Add it to the salad, then add the shredded cheese. Add about a 1/4-cup of the chipotle ranch dressing to the salad and toss to mix all the ingredients. Add the tortilla chips or corn chips and toss gently. Serve with sour cream, additional dressing, and sliced jalapenos as desired.

Recipe courtesy of Joe Squier, Corydon