INGREDIENTS:

• Pico de gallo
• 3 medium or large Roma tomatoes, diced
• 1/2 medium white or yellow onion, finely chopped
• 1 jalapeño (seeds removed), finely chopped
• 1/4 cup cilantro, chopped
• 1 1/2 tablespoons lime juice
• pinch of salt

Chicken & dry rub

• 2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1 1/4 teaspoons black pepper
• 3/4 teaspoon onion powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 pound skinless boneless chicken breasts

Jalapeño ranch dressing

• 2 jalapeños
• 1-2 tablespoons milk
• 1/2 cup low-fat sour cream
• 1-2 cloves garlic, minced
• 1/2 teaspoon salt

Salad

• 8 ounces romaine lettuce, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn
• 2 avocados, diced
• tortilla chips (for garnish)

INSTRUCTIONS:

1. Begin heating the grill (if you don’t have a grill, you can also pan-fry the chicken on the stovetop). Meanwhile, prepare the pico de gallo: in a medium bowl, mix together all the ingredients and let them marinate together, refrigerated, while you prepare the rest of the salad.
2. Mix together all the spices for the dry rub. Rub the mixture onto the chicken and grill until done (the internal temperature should reach 160 degrees). Once done, cut the chicken into strips.
3. While the chicken is on the grill, prepare the jalapeño ranch: remove and discard the seeds from the jalapeños. Chop the jalapeños and place them, along with the milk (1-2 tablespoons, depending on how thin/thick you want the dressing to be), in a blender or food processor. Pulse until blended and no large pieces of jalapeños remain. Add the sour cream, garlic, and salt, and pulse until smooth.
4. In a large bowl, combine the lettuce, beans, corn, and avocado. Stir in the pico de gallo and grilled chicken strips. Add the jalapeño ranch dressing and toss to combine. Top with crunched-up tortilla chips and serve.