Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chipotle powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 cup plain Greek yogurt
  • 2 tbsp chipotle peppers in adobo sauce, finely minced
  • 2 tbsp fresh lime juice
  • 1 clove garlic, grated
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp ground cumin (for dressing)
  • 1/4 tsp sea salt (for dressing)
  • 6 cups Romaine hearts, chopped and dried
  • 1 cup grape tomatoes, halved
  • 1 large avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 15 oz can black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1/2 cup Pepper Jack cheese, shredded
  • 1/2 cup tortilla strips
  • 2 tbsp toasted pepitas

Instructions:

  1. Pat chicken breasts dry with paper towels. Mix the smoked paprika, cumin, chipotle powder, garlic powder, and salt. Coat the chicken evenly with the spice rub.
  2. Heat avocado oil in a large cast-iron skillet over medium-high heat until the oil shimmers and barely wisps smoke. Sear chicken for 5-6 minutes per side until the internal temperature reaches 165°F and a mahogany crust forms. Remove and let rest for 5 minutes before slicing.
  3. Prepare the dressing by whisking together the Greek yogurt, minced chipotles in adobo, lime juice, grated garlic, cilantro, cumin, and salt until it reaches a pourable, velvety consistency.
  4. Toss the 6 cups of dried Romaine with half of the dressing in a massive bowl.
  5. Layer the 1 cup grape tomatoes, diced avocado, 15 oz black beans, and 1 cup corn over the greens.
  6. Top with the sliced warm chicken and the thinly sliced red onion.
  7. Sprinkle the 1/2 cup Pepper Jack, tortilla strips, and 2 tbsp pepitas until the top is fully covered in texture.
  8. Drizzle the remaining dressing over the top and serve immediately.