Step 1

Season the chicken breast with salt and pepper to taste and sprinkle with the taco seasoning.  Let stand at room temperature for about 1 hour.

Step 2

Preheat the grill to medium and cook the chicken breast about 8 minutes per side or until internal temperature reaches 165 degrees.  Remove from heat, cover loosely with foil and allow to rest for 10 minutes before slicing.

Step 3

While the chicken cooks, place the corn on the grill and cook on all sides, turning every 3-4 minutes or until blackened.  Remove from heat and cut the corn from the cob when cool enough to handle.

Step 4

Place the lettuce, green onions, cherry tomatoes, black beans, roasted corn, avocado, and cheddar cheese in a large bowl. Toss together gently, and serve on plates. Top with the chicken and tortilla strips.

Step 5

Place all salad ingredients in a small jar, cover and shake until combined.  Drizzle the desired amount of dressing over the salad and toss to coat.

Step 6

Serve with optional toppings and enjoy!