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Combine chipotle seasoning in small bowl; stir to combine (Note: if you don’t want to use chipotle seasoning feel free to use any seasoning you want or you can just use kosher salt and ground black pepper).
Place chicken breasts on plate and pat dry.
Sprinkle all over with chipotle seasoning and rub all over.
Drizzle with olive oil and fully coat.
Heat grill to medium heat (approximately 400 degrees).
Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 7-10 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.
Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).
Slice or cube the chicken.
Divided ingredients between two bowls.
Use the toppings of your choice
Top with your choice of Creamy Southwest Dressing or Southwest Vinaigrette.