Ingredients:

  • 2 large (approx. 600g) Boneless, Skinless Chicken Breasts
  • 1 tbsp (15 ml) Olive Oil, divided
  • 1 tsp (5g) Ground Cumin (for chicken)
  • 1 tsp (5g) Chili Powder (Ancho or standard US style)
  • ½ tsp (3g) Smoked Paprika (Spanish preferred)
  • ½ tsp (3g) Kosher Salt (for chicken)
  • ¼ tsp (1g) Black Pepper (for chicken)
  • ½ cup (120 ml) Mayonnaise (Full-fat preferred)
  • ¼ cup (60 ml) Plain Greek Yogurt (or Sour Cream)
  • 2 tbsp (30 ml) Fresh Lime Juice
  • 1 whole Chipotle Pepper in Adobo Sauce
  • 1 tsp Adobo Sauce (from the chipotle can)
  • 1 clove Garlic, minced
  • 1 tsp (5g) Honey or Maple Syrup
  • ½ tsp (3g) Ground Cumin (for dressing)
  • Pinch of Salt and Pepper (for dressing)
  • 1 large head (approx. 400g) Romaine Lettuce, chopped coarsely
  • 1 cup (160g) Cooked Black Beans, rinsed and drained
  • 1 cup (160g) Sweetcorn, frozen or canned (thawed or drained)
  • 1 cup (150g) Cherry Tomatoes, halved
  • ½ Red Onion, thinly sliced or finely diced
  • 1 ripe Avocado, diced
  • ¾ cup (85g) Shredded Monterey Jack or Sharp Cheddar Cheese
  • 1 cup (25g) Pre-made Tortilla Strips or crushed Tortilla Chips
  • Optional Garnish: Fresh Coriander (Cilantro) and Lime wedges

Instructions:

  1. Season the Chicken: Pat the chicken breasts dry. In a small bowl, combine the cumin, chili powder, smoked paprika, salt, and pepper. Rub the spice mixture thoroughly over both sides of the chicken.
  2. Cook the Chicken: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the seasoned chicken for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C).
  3. Rest and Slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Slice or dice the chicken into bite-sized pieces.
  4. Prepare the Dressing: In a food processor or blender, combine the mayonnaise, Greek yogurt, lime juice, chipotle pepper, adobo sauce, minced garlic, honey, cumin, salt, and pepper.
  5. Blend: Process until completely smooth and creamy. If too thick, add water, 1 teaspoon at a time, until the desired pouring consistency is achieved. Taste and adjust seasoning.
  6. Assemble the Salad Base: In the large salad bowl, combine the chopped Romaine lettuce, rinsed black beans, corn, halved cherry tomatoes, and sliced red onion.
  7. Add Protein and Cheese: Add the sliced, cooled chicken and the shredded cheese to the bowl.
  8. Dress: Drizzle half of the chipotle dressing over the salad ingredients. Gently toss until everything is lightly coated. Reserve the remaining dressing for serving on the side.
  9. Garnish and Serve: Transfer the salad to individual plates. Top each serving generously with diced avocado and the crunchy tortilla strips. Garnish with fresh coriander and serve immediately with the extra dressing and lime wedges.