Ingredients:

  • 1.25 lbs chicken breast, thinly sliced into strips
  • 1 tbsp avocado oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp garlic powder
  • 0.5 cup plain Greek yogurt
  • 0.25 cup fresh lime juice
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp honey
  • 0.5 tsp onion powder
  • 2 tbsp water
  • 6 cups Romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 15 oz canned black beans, rinsed and drained
  • 1 cup sweet corn
  • 1 large avocado, diced
  • 0.5 cup red onion, finely diced
  • 0.5 cup shredded Mexican blend cheese
  • 1 cup tortilla strips

Instructions:

  1. Pat the chicken breast strips completely dry with paper towels. In a small bowl, toss the strips with the chili powder, cumin, smoked paprika, sea salt, and garlic powder until every piece is coated.
  2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear for 4 minutes per side until the edges are crisp and the center is opaque. Remove from heat and let rest.
  3. In a small mason jar or bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, honey, and onion powder. Add water 1 tablespoon at a time to reach a pourable consistency.
  4. In a large salad bowl, layer the chopped romaine lettuce, black beans, sweet corn, cherry tomatoes, and red onion.
  5. Top the salad base with the warm seared chicken, diced avocado, shredded cheese, and tortilla strips. Drizzle with the creamy lime dressing just before serving.