Ingredients:

  • lbs Boneless, Skinless Chicken Breast
  • Tbsp Olive Oil
  • tsp Chili Powder
  • tsp Ground Cumin
  • tsp Smoked Paprika
  • /2 tsp Dried Oregano
  • /2 tsp Garlic Powder
  • Kosher Salt & Black Pepper to taste
  • large head Romaine Lettuce, chopped
  • (15 oz) can Black Beans, rinsed and drained
  • cups Corn Kernels (fresh, frozen, or canned)
  • medium Red Bell Pepper, finely diced
  • /4 cup Red Onion, finely diced
  • /2 cup Cilantro, roughly chopped
  • /4 cup Cotija Cheese or Feta, crumbled (Optional)
  • medium Ripe Avocado, flesh only
  • /2 cup Plain Greek Yogurt (2% or Full Fat)
  • Tbsp Fresh Lime Juice
  • Tbsp Water
  • tsp Honey or Maple Syrup (Optional)
  • /4 tsp Cumin (for dressing)
  • Salt & Pepper to taste (for dressing)

Instructions:

  1. Pat chicken breasts completely dry. In a small bowl, mix all Chipotle Spice Mix ingredients (Chili Powder through Black Pepper). Rub the mixture evenly over both sides of the chicken.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Sear chicken for 6–8 minutes per side, until cooked through (internal temperature reaches 165°F / 74°C). Remove and let rest on a cutting board for 5 minutes.
  3. While the chicken rests, rinse and drain the black beans. Chop the lettuce, dice the pepper, and chop the cilantro.
  4. Make the Dressing: Combine all Dressing ingredients (Avocado through Salt & Pepper) in a food processor or blender. Blend until perfectly smooth and creamy. Add water, one tablespoon at a time, until the dressing reaches a pourable consistency. Taste and adjust seasoning.
  5. Once rested, dice or shred the chicken into bite-sized pieces.
  6. Assemble: In a large mixing bowl, combine the chopped lettuce, beans, corn, diced pepper, and diced red onion.
  7. Toss & Serve: Add the cooked chicken to the bowl. Drizzle about half of the dressing over the salad mixture and gently toss to combine. Add more dressing as needed.
  8. Finish: Divide onto plates. Garnish generously with fresh cilantro and crumbled Cotija/Feta cheese. Serve immediately with any leftover dressing on the side.