Grilled Chicken Mexican Salad

There's TONS of flavor in this salad, and it's great for summer. Tweek it how you like it!

Grilled Chicken Mexican Salad

2 boneless skinless chicken breasts, pounded to 1/2" thick

1 t. chili powder

1 t. ground cumin

1/2 t. salt

1/4 t. black pepper

1 tomato, diced

1 green onion, diced

1 head of romaine, shredded

1/2 avacado, pitted, peeled, and diced

1/2 c. black beans, drained and rinsed

2 ears of corn on the cob, cooked in boiling water or grilled, and removed from ear

1 c. shredded cheddar cheese

Cilantro Cream Dressing

1 c. sour cream

1/4-1/2 c. milk

1 T. minced fresh cilantro

1/2 lime, juiced

1/4 t. salt

1/4 t. ground cumin

1/4 t. sugar
Mix all dressing ingredients together, and taste to adjust seasoning to your liking. Keep in refrigerator until ready to serve. (Or you can use your favorite taco salad dressing)

Preheat grill. Season chicken with chili powder, cumin, salt, and pepper. Grill 5-6 minutes per side, and cut into chunks.
On serving platter, arrange lettuce, chicken, tomato, onion, avacado, black beans, corn, and cheese. Serve with Cilantro dressing and tortilla chips.