Chopped Chicken Cowboy Caviar Salad

First, cook your chicken. Slice the chicken breasts in half lengthwise, pound them down to an even thickness, add your preferred seasoning, and pan-fry for 3 minutes on each side until cooked through. Once cooled, chop the chicken. Next, prepare the dressing: whisk together 1/4 cup olive oil, a large splash of vinegar, 1 tablespoon taco seasoning, and a dash of maple syrup. In a large bowl, combine all the salad ingredients (romaine lettuce, red bell pepper, orange bell pepper, cucumber, shallot, cilantro, black olives, black beans, pinto beans, canned corn, jalapeno, avocado, and feta or cotija cheese). Add the cooked and chopped chicken and the prepared dressing to the bowl. Mix all ingredients together thoroughly. Serve immediately with chips for dipping or eat with a fork.