Ingredients
Scale
- 3 boneless skinless chicken breasts, pounded out to 1/4 inch thickness
- 1 Tbls. Ancho chili powder
- 1 Tbls. Olive oil
- 1 cup black beans, drained and rinsed
- 3 ears corn, shucked and grilled
- 2 fresh tomatoes, diced
- 4 scallions, washed and sliced {white and green parts}
- 1 large head of romaine lettuce, washed and chopped
- 2 ripe avocados, diced
- 2 cups crushed tortilla chips
- For the dressing:
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 jalapeno, stemmed and seeded
- 1 clove garlic
- 1 green onion
- 1 tablespoon lime juice (~1/2 lime)
- 1 handful cilantro
- Salt and pepper to taste
Instructions
- Prepare a grill over medium high heat. Grill corn until charred on all sides, approximately 10 minutes turning the corn as you grill.
- Add chicken breasts to the other side of the grill and cook, approximately 5-6 minutes until cooked through. Remove chicken and corn from grill.
- When corn has cooled some, slice the kernals off the husk. Next, chop chicken into bite-size pieces.
- Make the dressing by placing all ingredients in a food processor and puree.To assemble salad, add all salad ingredients except tortilla chips and avocado.
- When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.