This is a salad that we enjoy and eat quite often. I started with some boneless/skinless chicken breast that I had in the freezer and took those out to defrost. Once they had defrosted I rubbed them with olive oil and seasoned them Kiner's Tequila Lime BBQ Rub. Then I fired up the SRG on High till it got good and hot, filled the smoker box with pellets and when it was smoking good I reduced heat to Medium to Medium Low and put the Chicken on the grill. The Chicken took about 8 minutes per side to reach 160 IT. While the Chicken is cooking you get the ingredients for the salad ready: Romaine Lettuce, Corn, Black Beans (rinsed), avocado, tortilla strips, red onion sliced thin, and cilantro chopped up. Then you make the dressing, it is simply 1/4 cup lime juice, 1/4 cup olive oil, 1/2 tsp cumin, 3/4 tsp kosher salt and 1/4 tsp pepper, whisk together until well mixed.
When the chicken is done pull from grill and let rest for five minutes then slice and put on top of prepared salad and top with dressing.
Chicken seasoned:
Chicken off the SRG:
Salad:
