Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 large heads Romaine lettuce, chopped (approx. 8 cups)
  • 1 cup cherry tomatoes, halved
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn, thawed
  • 1 large avocado, diced
  • 0.5 cup red onion, finely diced
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup fresh cilantro, chopped
  • 1 oz blue corn tortilla chips, lightly crushed
  • 0.5 cup plain Greek yogurt
  • 0.25 cup fresh salsa (pico de gallo)
  • 2 tbsp fresh lime juice
  • 0.5 tsp ground cumin (for dressing)

Instructions:

  1. Pat the chicken strips bone-dry with paper towels to ensure a high-quality sear. In a medium bowl, toss chicken strips with 1 tbsp oil, chili powder, smoked paprika, 1 tsp cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat a large non-stick skillet over medium-high heat. Add chicken in a single layer. Sear undisturbed for 3 minutes to develop a mahogany crust, then flip and cook for 3-5 minutes until the internal temperature reaches 160°F (71°C). Remove from heat.
  3. Prepare the dressing by whisking together the Greek yogurt, salsa, lime juice, and 0.5 tsp cumin in a small bowl or mason jar. Add a splash of water if needed to reach a pourable consistency.
  4. In a large salad bowl, layer the chopped Romaine lettuce. Arrange the seared chicken, halved tomatoes, black beans, corn, diced avocado, and red onion on top of the greens.
  5. Garnish with shredded cheddar cheese and fresh cilantro. Drizzle with the yogurt dressing and top with crushed blue corn tortilla chips just before serving to maintain maximum crunch.