Chicken Taco Salad with Toasted Cheese Curds

Servings: 4-6
Chipotle Cream Dressing:
2/3 cup sour cream
4 teaspoons lime juice
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon each chili powder and ground cumin
1/4 teaspoon salt

Grilled Chicken:
1 teaspoon each chili powder and ground cumin
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon olive oil
6 ounces Henning’s White Cheddar Cheese Curds (about 1 1/2 cups)
6 cups chopped romaine lettuce
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2/3 cup canned whole kernel corn, drained
1/2 cup thinly sliced red onion
3/4 cup crushed tortilla chips
1/3 cup minced fresh cilantro

Cooking Directions:
Chipotle Cream Dressing:
Whisk the dressing ingredients in a small bowl until blended.

Grilled Chicken:
Grease grill grate. Heat grill to medium.
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.
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.

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