Ingredients:

  • 1/2 cup Greek yogurt
  • 2 tbsp Chipotle peppers in adobo sauce, minced
  • 1 tbsp Fresh lime juice
  • 1 tsp Honey
  • 1/4 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 lb Chicken breast, diced into 1-inch cubes
  • 1 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Chili powder
  • 1/4 tsp Salt
  • 4 cups Romaine lettuce, chopped
  • 1 cup Black beans, rinsed and drained
  • 1 cup Frozen corn, thawed
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Red onion, finely diced
  • 1 large Avocado, cubed
  • 1/2 cup Shredded Monterey Jack cheese
  • 1/4 cup Fresh cilantro, chopped
  • 1/4 cup Tortilla strips

Instructions:

  1. In a small bowl or blender, combine the Greek yogurt, minced chipotle peppers, lime juice, honey, and garlic powder. Whisk until the texture is velvety and the color is a consistent pale orange. Set aside in the fridge.
  2. Toss the diced chicken breast in a bowl with olive oil, paprika, cumin, chili powder, and salt. Heat a skillet over medium-high heat. Add the chicken in a single layer; cook without stirring for 3 minutes to develop a crust, then toss and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C).
  3. In a large bowl, combine the chopped romaine, black beans, corn, tomatoes, and red onion. Pour half the dressing over the mixture and toss gently. Fold in the avocado and cheese last to prevent the avocado from mashing.
  4. Divide the salad between two bowls. Top with the warm seared chicken, a final drizzle of the remaining chipotle dressing, fresh cilantro, and tortilla strips.