Ingredients:

  • 1.5 lbs Chicken Breasts, sliced into thin strips
  • Chili Powder
  • Cumin
  • Paprika
  • Avocado Oil
  • 2 Large Romaine Hearts, chopped into 1 inch ribbons
  • Black Beans
  • Sweet Corn
  • Cherry Tomatoes
  • Sharp Cheddar Cheese, shredded fresh
  • Greek Yogurt Dressing
  • Greek Yogurt
  • Lime
  • Cilantro
  • Garlic
  • Chili Powder
  • Cumin
  • Smoked Paprika
  • Garlic Powder
  • Sea Salt

Instructions:

  1. Season the chicken. Toss the 1.5 lbs of chicken strips with the chili powder, cumin, smoked paprika, garlic powder, and sea salt until every piece is fully coated.
  2. Heat the oil. Add 2 tbsp of avocado oil to a large skillet over medium high heat until it begins to shimmer and ripple.
  3. Sear the protein. Lay the chicken in the pan in a single layer. Cook for 5-7 minutes until the edges are golden and the center is opaque.
  4. Whisk the dressing. Combine the Greek yogurt, lime juice, cilantro, garlic, extra cumin, and cayenne in a small bowl until the mixture is velvety and pale green.
  5. Prep the greens. Chop the Romaine into 1 inch ribbons and place them in a wide, shallow bowl.
  6. Layer the basics. Scatter the rinsed black beans, sweet corn, and halved cherry tomatoes over the lettuce.
  7. Add the creamy fats. Dice the avocado and sprinkle it over the salad alongside the shredded cheddar cheese.
  8. The final toss. Place the warm chicken on top of the vegetables, drizzle with the dressing, and finish with 2 cups of crushed tortilla chips until the salad is a mountain of color and crunch.