Instructions: Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165 degree internal temperature.

While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40 degree water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.

Clean and sanitize cutting board and knife. Chop salad greens into 1- by 1-inch squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.

Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.

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