1 pound boneless skinless chicken breast
1 packet Taco Seasoning
2 heads romaine lettuce
1 pint grape or cherry tomatoes, halved
2 avocados, peeled and sliced
1 cup fresh corn kernels
1 bunch green onions, chopped
1/2 cup crumbled queso fresco cheese
1 cup dressing of choice
1/2 cup fresh spicy salsa
Preheat the grill to medium heat. Place the chicken breasts in a baking dish and sprinkle with Old El Paso Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables. Grill the chicken for 5 minutes per side. Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the dressing and the salsa in the blender and puree until smooth. Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce. Then arrange the sliced avocados and tomatoes around the chicken. Sprinkle the corn, chopped green onions, crumbled bacon of choice and queso fresco over the entire salad. Serve immediately with a side of spicy tomato ranch dressing.

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