Southwestern Chicken Salad

4 Medium Boneless Skinless Chicken Breasts

4 tbsp Olive OilFor the Marinade

4 tbsp Lime JuiceAbout the juice of 2 limes

2 tsp White Wine Vinegar

2 tsp Chili Powder

2 tsp Ancho Chili PowderIf you don't have ancho chili powder, just use regular)

1 ½ tsp Salt

1 tsp Onion Powder

1 tsp Garlic Powder

½ tsp Ground Cumin

½ tsp Smoked Paprika

½ tsp Black Pepper

1 tsp Olive OilFor cooking chicken

For the Salad

46 cups Romaine LettuceChopped

1 pt Cherry TomatoesHalved

1 cup Cooked Black BeansCanned is perfect

1 cup Cooked CornCanned is perfect

½ Small Red OnionThinly Sliced

1 AvocadoSliced

For the Cilantro Lime Dressing

1 cup CilantroPacked

¾ cup Plain Greek Yogurt

3 tbsp Olive Oil

2 tbsp Lime JuiceAbout the juice of 1 lime

1 tbsp Honey

1 Garlic Clove

½ tsp Kosher SaltPlus more to taste

¼ cup Water

To make the chicken:

Line a large cutting board with plastic wrap or parchment paper. Lay chicken breasts on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.

Using a meat mallet or a heavy skillet (cast iron works best), pound each chicken breast to about 1/2-inch thickness.

Transfer the chicken to a large bowl or zip-top storage bag. Add all remaining ingredients for the marinade.

Cover and refrigerate for 30 minutes.

Working in 2 batches, heat 1 teaspoon olive oil in a large skillet over medium-high heat.

Remove chicken from marinade and shake off any excess. Transfer to hot skillet and cook for 6-8 minutes on both sides, or until the internal temperature reaches 165F and is fully cooked.

Add the remaining 1 teaspoon of olive oil and repeat the same steps with the remaining 2 chicken breasts.

Transfer chicken to a cutting board and let rest for 5 minutes. Slice and serve in salad when ready.

To make the cilantro-lime dressing:

Add all dressing ingredients to a blender or food processor. Blend until smooth.

To assemble the salad:

Place the chopped romaine lettuce in salad bowls and top with cherry tomatoes, beans, corn, red onion and sliced chicken.

Drizzle with cilantro-lime dressing and serve.

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Southwestern Chicken Salad