Southwest Salad Recipe (Santa Fe Salad)

Prep Chicken: Place 2 boneless, skinless chicken breasts on a plate and pat dry with paper towel. Coat the outside of the chicken breasts with 3 tablespoons homemade chipotle seasoning and rub all over. Drizzle with 1 tablespoon extra virgin olive oil and fully coat.
Grill: Heat grill to medium heat (approximately 400℉). Ensure the grill grates and clean and greased. Place chicken on the grates over direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken away from the direct heat so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 7-10 minutes or until the internal temperature of the thickest part of the chicken reads 160℉ on your meat thermometer.
Rest: Remove chicken from the grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will increase 5 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165℉ (at thickest part of the breast). Slice or cube the chicken.
Assemble Salads: Between 2 individual bowls, divide 4 cups romaine lettuce, 1 red bell pepper, 1 cup black beans, 1 cup cherry tomatoes, ½ cup corn kernels, ½ cup cotija cheese, ½ cup corn chips, ¼ cup green onions, ¼ cup black olives, and 2-4 jalapeños (if using). Plus any additional toppings of your choice and the cooked, cubed chicken.
Serve: Top with your choice of salad dressing. Enjoy!