Ingredients

• 2 large chicken breasts, pounded to an even thickness
• 1/4 cup olive oil
• 2 Tablespoons lime juice
• 1 Tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 large head romaine lettuce, chopped and washed
• 1 tomato, diced
• 1 jalapeno pepper, sliced
• 1 avocado, diced
• 1/4 cup shredded cheddar cheese
• 1/2 cup canned black beans, rinsed and drained
• 2 onion greens
• 1 bag riceworks Salsa Fresca chips (or other favorite corn chip)
• 1/2 cup President's Choice Lime & Jalapeno Avocado Dressing (or you can make a Homemade Avocado Dressing, like this one found on Closet Cooking)

Instructions:

• Measure the oil, lime juice, balsamic vinegar, salt, pepper, and spices into a re-sealable bag. Add chicken, seal, and refrigerate for 1 hour.
• Preheat your grill to a medium-high heat. Lightly oil the grate. Place chicken on the greased grill and discard any remaining marinade. Grill until juices run clear, approximately 7 minutes per side. Remove chicken from the grill, cover with foil, and allow to sit for 5-10 minutes before slicing into strips to place on top of the salad.

In a large bowl (or on 4 individual plates), layer the remaining ingredients. Top with the sliced grilled chicken, and drizzle with the Lime & Jalapeno Avocado Dressing. Enjoy

• Note: All components of this salad can be prepared ahead of time. If you are making it in advance, add the chips, chicken, and salad dressing immediately before serving.