Ingredients:

  • 1.5 lbs Chicken Breast, grilled and shredded
  • 4 cups Romaine Lettuce, roughly chopped
  • 15 oz can Black Beans, rinsed and drained
  • 1.5 cups Sweet Corn, fresh or roasted
  • 1 Red Bell Pepper, diced into 1/2 inch pieces
  • 1/2 Red Onion, finely minced
  • 1/2 cup Plain Greek Yogurt, full fat
  • 1/4 cup Fresh Cilantro, stems included
  • 2 cloves Garlic, peeled
  • Juice of 2 Large Limes
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/2 Jalapeño, seeds removed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cracked Black Pepper

Instructions:

  1. Char the corn. Place the 1.5 cups of corn in a dry skillet over medium high heat. Cook 4 minutes until kernels are toasted and popping.
  2. Season the chicken. Rub the 1.5 lbs of chicken with half the salt, pepper, and a pinch of cumin. Sizzle in the pan 5 minutes per side until golden brown.
  3. Rest the meat. Remove the chicken from the heat and let it sit for 5 minutes. Wait until it is cool enough to handle before shredding.
  4. Prepare the dressing. In a blender, combine the 1/2 cup yogurt, lime juice, cilantro, garlic, cumin, paprika, jalapeño, and remaining salt. Process until the sauce is silky and pale green.
  5. Chop the greens. Roughly chop the 4 cups of romaine. Ensure the pieces are bite-sized and bone dry.
  6. Prep the veggies. Dice the red pepper and finely mince the red onion. Mince the onion as small as possible so nobody gets a giant bite of raw onion.
  7. Rinse the beans. Drain the 15 oz can of black beans. Rinse under cold water until the liquid runs clear.
  8. Combine the base. In a large bowl, toss the lettuce, beans, peppers, onion, and charred corn together. Mix until the colors are evenly distributed.
  9. Add the chicken. Fold in the shredded chicken. Distribute the meat evenly so it isn't all sitting at the top.
  10. Dress the salad. Pour the cilantro lime dressing over the mixture. Toss gently with tongs until every leaf is coated.