Mom's Mexican Green Salad

Mexican Green Salad 

Rub for the chicken breasts:

1 1/2 TBS. Olive Oil
1 tsp. onion powder
3/4 tsp. ground cumin
3/4 tsp. kosher salt
1/4 tsp. chipotle chile powder (Use ONLY chipotle chile powder, it has a distinctive taste)

Rub the chicken breasts with olive oil and then the seasonings. You can either put the seasonings on the chicken separately or mix them together in a small bowl and then put them on the chicken breasts. Let rest for 10 minutes for the seasonings to absorb, then grill the chicken until done.

Salad:

4 cups shredded greens
1 can corn
1 small can sliced black olives
1 can black beans
chopped avocado
grated cheddar cheese
Fritos corn chips

Refrigerate all the cans overnight; then drain them all in a colander and add to the greens. Toss together. Add the cheese and avocado at the last minute. Crunch up the corn chips and add them at the same time you add the dressing. Lightly toss and serve.

Dressing:

1 cup mayonnaise
1 tsp. chili powder (any kind)
1 tsp. sugar
4 TBS. salsa
4 tsp. cider vinegar

Mix well and chill thoroughly.