Southwest Chicken Chopped Salad
Place chicken on a foil lined baking sheet. Broil on high heat, top rack, for 5-6 minutes per side. Temperature should be 165. Let rest for 5 minutes then slice. While chicken is cooking - Wash Romaine and dice. Drain and rinse black beans and corn. Slice avocado. You can either toss all ingredients in a bowl and serve into individual dishes or layer the salad. Top with the chicken. There is olive oil in the dressing, if it hardens in the fridge, heat it up for 30 seconds and stir well. Drizzle over salad. Top with crunched up chips.