Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 1 tbsp avocado oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 6 cups Romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup roasted corn
  • 1 pint cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 cup red onion, finely diced
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 2 medium limes, juiced
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp black pepper

Instructions:

  1. Pat the chicken breast strips completely dry with paper towels. In a small bowl, combine chili powder, cumin, paprika, garlic powder, and sea salt. Toss the chicken in the spice blend until evenly coated.
  2. Heat avocado oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes, turning occasionally, until a mahogany crust forms and internal temperature reaches 165°F (74°C). Remove from heat.
  3. Prepare the dressing by whisking together Greek yogurt, lime juice, minced garlic, honey, and olive oil in a small bowl until smooth. Season with salt and pepper to taste.
  4. In a large salad spinner, wash and dry the chopped Romaine lettuce to ensure maximum crunch.
  5. Assemble the salad by dividing the Romaine lettuce among four large bowls. Top each with equal portions of black beans, roasted corn, halved cherry tomatoes, and red onion.
  6. Add the warm seasoned chicken, sliced avocado, and Cotija cheese. Garnish with fresh cilantro and drizzle with the creamy lime vinaigrette just before serving.