Ingredients:

4 6-oz boneless, skinless chicken breasts
Extra-virgin olive oil
Urban Accents Santa Fe BBQ DRYGLAZE *
1 head romaine lettuce, chopped
1 15-oz can black beans, drained and rinsed
1 pkg frozen corn, defrosted and drained
1 cucumber, cut in half lengthwise, seeded and sliced
1 tomato, chopped
1 firm-ripe avocado, diced
1/2 cup red onion, finely chopped
1/4 cup shredded jack cheese
1/4 cup shredded cheddar cheese
Dressing:
2/3 cup sour cream
1/4 cup buttermilk
2 to 2-1/2 tsp Urban Accents Mesa Rosa Chipotle
2 scallions (white and green parts), thinly sliced

Directions:

Rub chicken breasts with olive oil and place in resealable plastic bag.  Add contents of one packet of Santa Fe BBQ DRYGLAZE.  Seal bag and shake to coat chicken evenly.  Refrigerate for 30-45 minutes. 

GRILLING: Preheat for medium heat.  Cook using indirect heat until internal temperature reaches 170 degrees.  ROASTING: Preheat oven to 350 degrees F.  Place chicken in 2" deep pan and cover with foil.  Bake for 25-30 minutes removing foil halfway through cooking time; internal temperature should reach 170 degrees. 

DRESSING: In small bowl, whisk together sour cream, buttermilk and Mesa Rosa Chipotle (adjust amount to satisfy your taste for heat).  Stir in sliced scallions.  Divide romaine between plates.  Top with black beans, corn, cucumber, tomato, avocado and red onion.  Drizzle with dressing and sprinkle with cheese.  Diagonally slice each breast and fan across top of salads.  

* To make single salad(s), use 4-1/2 tsp Athenian Herb DRYGLAZE per chicken breast and decrease remaining ingredients accordingly.