Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp honey
  • 1/4 tsp salt
  • 6 cups romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, charred
  • 1 cup cherry tomatoes, halved
  • 1 large red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1 large avocado, cubed
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup Cotija cheese, crumbled

Instructions:

  1. Pat the chicken breast cubes dry with a paper towel.
  2. Toss the chicken in a bowl with smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 3-5 minutes per side until the edges are mahogany-colored and the center is cooked through.
  4. Remove chicken from heat and let rest for 3 minutes.
  5. In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, minced chipotle peppers, honey, and salt until velvety and uniform.
  6. In a large salad bowl, combine the chopped romaine lettuce, black beans, charred corn, halved cherry tomatoes, diced red bell pepper, diced red onion, cubed avocado, and chopped cilantro.
  7. Top the salad base with the seared blackened chicken and drizzle with the chipotle dressing.
  8. Garnish with crumbled Cotija cheese before serving.