Southwest Chicken Salad

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• salt and black pepper, to taste
• 8 cups romaine lettuce, chopped
• 1 cup corn kernels, charred
• 1 cup black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 cup chipotle ranch dressing
• 1 cup tortilla strips

Method

1. 1

   In a small bowl, stir together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.

2. 2

   Heat a 9-inch skillet or grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165°F.

   6:00 · Cook chicken
3. 3

   Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.

   5:00 · Rest chicken
4. 4

   In the same skillet over medium-high heat, cook the corn kernels for 4 to 5 minutes, stirring occasionally, until lightly charred.

   4:00 · Char corn
5. 5

   In a large bowl, combine the romaine, charred corn, black beans, cherry tomatoes, and red onion.

6. 6

   Divide the salad among four plates or bowls. Top with sliced chicken, diced avocado, shredded cheddar, and cilantro.

7. 7

   Drizzle each serving with chipotle ranch dressing and scatter tortilla strips over the top just before serving.