Carol Ann Mackey & William Porter

7 oz. marinated chicken breast
9 oz. salad mix
2 oz. red and green peppers
2 oz. warm black beans
2 oz. mozzarella-provolone cheese
2 tomato wedges
2 oz. fire-roasted salsa
2 oz. roasted garlic buttermilk dressing

Place 5 oz. of salad mix in a large pasta bowl. Place 2 oz. of black beans at 11 o’clock, 2 oz. red and green peppers at 12 o’clock, and 2 oz. pizza cheese at 6 o’clock. Cook chicken breast on grill, season with blackening spice, slice and place on top of salad. Serve with salsa, buttermilk dressing and a handful of corn tortilla threads.