Chicken Taco Salad with Toasted Cheese Curds

Instructions

Chipotle Cream Dressing: 

1. Whisk the dressing ingredients in a small bowl until blended.

Grilled Chicken:

1. Grease grill grate. Heat grill to medium.
2. Combine the chili powder, cumin, salt, pepper and garlic powder in a shallow bowl. Flatten chicken to 1/4-inch thickness. Coat chicken with seasonings.
3. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until a thermometer inserted into meat reads 165°F. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice chicken.

Salad:

1. Warm olive oil in a nonstick skillet over medium heat. Add cheese curds in batches; cook until bottoms are brown and crisp. Keep warm.
2. Place the lettuce, black beans, tomatoes, corn and red onion in a large bowl. Drizzle with dressing; toss to coat. Divide salad onto serving plates. Top with the chicken, cheese curds, tortilla chips and cilantro.