Ingredients

The following ingredients have 4 Servings
  • 3-4 boneless skinless chicken breasts
  • salt and pepper to taste
  • 2 teaspoons cumin (divided)
  • 2 teaspoons chili powder (divided)
  • 1 teaspoon garlic powder (divided)
  • 6 cups chopped romaine lettuce
  • 2 bell peppers (thinly sliced, (I used a combination of red, yellow, and orange))
  • 1 avocado (thinly sliced)
  • 1 ear yellow corn
  • 1 cup cherry tomatoes (halved)
  • ⅓ cup mayo
  • ¼ cup milk
  • ¼ cup plain fat free greek yogurt ((or sour cream))
  • 1 chipotle pepper ((from a can of chipotle peppers in adobo sauce))
  • juice of 1 lime + additional lime wedges for squeezing
  • 1 sliced jalapeno (seeded (optional))
  • ¼ cup cotija cheese ((you can also use crumbled feta cheese))
  • chopped cilantro, for topping

Instruction

  • Season chicken with salt and pepper on both sides, and season with 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1 teaspoon cumin. Grill or cook on the stove in a greased skillet over medium heat for 5-8 minutes on each side until cooked through. Slice and set aside.
  • In a blender or food processor combine mayo, milk, greek yogurt, chipotle pepper, lime juice, and remaining cumin, chili powder, and garlic powder.
  • Assemble salads with lettuce on the bottom and top with chicken, tomatoes, peppers, jalapeños, avocado, cheese, and corn (see note). Drizzle with dressing and serve with lime wedges for serving.