Grilled Chicken Santa Fe Salad

My mother came for a visit and this was our dinner! 

To make this salad you will need:
Lettuce - I used green leaf, Boston, and iceberg
Cherry Tomatoes
Red Peppers
Green Peppers
Green Onion
Cucumber
Avocado
1 Can Black Beans
1 Can Whole Kernel Corn
Creole Seasoning
Sun Dried Tomato Vinaigrette - Kraft makes a great one
Fresh Chicken Breast
Santa Fe Style Tortilla Strips

Start by preheating your grill, then marinade your chicken.  I usually let mine sit for 20 to 30 minutes. 
Cut peppers in to large strips so they don't fall through the grate on the grill.  Then start tearing your lettuce into a large salad bowl.  Finish chopping all your vegetables and put them into the salad bowl as well.  Drain and rinse the black beans and add desired amount to salad.  Next comes the corn drain three fourths of the can, saute it with a teaspoon of creole seasoning.  The extra liquid will cook out and start to char the corn.  When finished place the corn in a bowl and in the fridge to cool.  Meanwhile go to the grill and cook the chicken, I flip mine often so it doesn't burn the edges.  How long it takes to cook through depends on the thickness of the chicken.  Also add you pepper strips to the grill and cook on both sides until lightly charred.  Make sure to use grill spray so nothing sticks!  Cut chicken strips and peppers to bit size pieces.  Toss in the corn, chicken, and peppers to salad and finish with more of the vinaigrette.  Top with tortilla strips and ENJOY!