Ingredients
1/3 cup chopped red onion1/4 cup pickled jalapeno slices, chopped1/4 cup coleslaw salad dressing1 tablespoon juice from pickled jalapeno slices1 tablespoon lime juice2 boneless skinless chicken breast halves (6 ounces each)1/4 cup frozen corn3 cups chopped romaine1/4 cup chopped sweet red pepper1/4 cup chopped seeded tomatoes1/4 cup canned black beans, rinsed and drained1/2 cup shredded cheddar cheese1/2 cup tri-color tortilla strips
Preparation
Place the first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving.
Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 3 in. from heat until a thermometer reads 165°, 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions.
Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red pepper, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.
