Heat oil in skillet over medium heat. Rub chipotle spice over chicken breasts and cook in skillet to a 165º internal temperature.
While cooking, begin preparation of salad by thoroughly cleaning and sanitizing sink. Rinse and wash all vegetables in cold, 40º water with 1/2 cup of salt and 1/2 cup of white vinegar. Drain.
Clean and sanitize cutting board and knife. Chop salad greens into 1X1" squares. Trim peppers, onions, celery and dice into 1/4" cubes and place into large mixing bowl. Add greens, corn, black beans, tortilla strips and dressing and gently mix with a spatula.
Mound salad onto plate and top with pepper jack cheese. When chicken is thoroughly cooked, dice into 1/2" cubes and add to top of salad just prior to serving.