Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 cups chopped romaine lettuce
  • 1 cup frozen or canned corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely diced
  • 1 large ripe avocado, diced
  • ½ cup Cotija cheese, crumbled
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp chipotle peppers in adobo sauce, minced
  • 1 clove garlic, minced

Instructions:

  1. Toss the cubed chicken breast with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook without moving for 3-4 minutes to create a golden-brown crust, then flip and cook until the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  3. In the same skillet, add the corn and cook over high heat until charred and mahogany-colored.
  4. In a small bowl or jar, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, honey, minced chipotle peppers, and minced garlic until emulsified.
  5. In a large mixing bowl, combine the chopped romaine, charred corn, black beans, cherry tomatoes, diced red onion, diced avocado, and crumbled Cotija cheese.
  6. Add the seared chicken to the bowl, pour the chipotle dressing over the top, and toss gently to combine.