Mexican Grilled Chicken Salad

Ingredients:

• 500g boneless, skinless chicken breast
• Taco Seasoning
• 2 heads romaine lettuce
• Cherry tomatoes, halved/ 2 large tomatoes
• 2 avocados, peeled and sliced
• 100g cooked crumbled bacon
• 160g fresh corn kernels
• 1 onion, chopped
• 50g crumbled Mexican cheese
• 250ml thick ranch dressing
• 100ml fresh spicy salsa

Instructions:

• Preheat the Crockpot to medium heat. Place the chicken breasts in the Crockpot and sprinkle with Taco Seasoning. Turn to coat the chicken on all sides. Chop the lettuce and prep all other vegetables.
• Cook the chicken until cooked. Then allow the chicken to rest for at least five minutes before slicing.
• Meanwhile, place the ranch 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 and queso fresco over the entire salad.
• Serve immediately with a side of spicy tomato ranch dressing.