3. Remove the chicken from the marinade and shake off any excess. Grill the chicken 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Let the chicken rest for 10 minutes before cutting into bite-sized cubes.

4. To make the Fried Pickled Peppers, heat the canola oil in a small, heavy- bottomed saucepan over medium-high heat.

5. Whisk together the flour, paprika, salt, and baking powder. Add the cold water and whisk until smooth.

6. Coat the jalapeño slices in the batter and fry them until golden on both sides. Drain on paper towels and keep warm.

7. Mix the ranch dressing with the salsa. Whisk until well blended.

8. In a large bowl, toss the mixed greens, bell peppers, red onion, beans, corn, and cheese. Add the mixed dressing and toss once more, adding the tortilla strips.

9. Place equal portions of salad on chilled plates. Top each salad with the diced avocado and cooked chicken. Surround each salad with the Fried Pickled Peppers. Serve immediately.

Serves 2

the fried pickles warm separately. When ready to serve, arrange the fried peppers

around the salads. They can also be served as a separate garnish. Red Robin

serves the chicken breast whole on top of the salad, which makes a nice

presentation. They also use roasted corn, which you can do by grilling a cleaned

ear of corn on the hot grill, then slicing the kernels off the cob.