Mexican Chicken Salad

This one was so pretty I almost didn't want to eat it. :) Delicious and refreshing too. This recipe serves 2.

What you need:
1.5 teaspoons ancho chili powder
1.5 teaspoons ground cumin
.5 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breasts
1 tomato, halved (we actually just used fresh pico de gallo instead)
1 onion, sliced into 1/4 inch thick rings (again, we used pico de gallo instead of this too)
1 small head romaine lettuce, shredded
1/2 avocado, pitted, peeled, and diced
3/4 cup canned black beans, drained and rinsed
3/4 cup canned corn, drained
1 cup shredded cheddar cheese
Tortilla chips, optional
Lite Ranch Dressing, Naturally Fresh is the best. Its good to mix this with salsa for an extra kick.

What you need to do:
Preheat grill to medium high heat (350 - 400). In a shallow dish, combine chili powder, cumin, salt & pepper. Coat chicken evenly with chili powder, cumin, S&P. Coat chicken evenly with chili powder mixture. Grill chicken, covered with grill lid for 5-6 minutes per side. Cut into 1/2 inch slices. Place tomato, cut sides down, on grill. Grill 1-2 minutes per side, or until softened. Coarsely chop tomato. Place onion rings in a single layer on grill. Grill 2-3 minutes per side or until lightly browned and softened. On a serving platter, arrange lettuce, chicken, tomato, onion, avocado, black beans, corn, and cheese, as desired. Serve with dressing and tortilla chips, as desired.