Ingredients:

  • 1/2 cup Greek yogurt, plain full fat
  • 2 tbsp fresh lime juice
  • 1 tsp chipotle peppers in adobo, minced
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 6 cups Romaine lettuce, roughly chopped
  • 15 oz can black beans, rinsed and drained
  • 1 cup fire-roasted corn
  • 1 large red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup tortilla strips

Instructions:

  1. In a small bowl, whisk together the 1/2 cup Greek yogurt, 2 tbsp lime juice, 1 tsp minced chipotle, 1/2 tsp garlic powder, and 1/4 tsp sea salt. Whisk until the mixture is completely smooth and velvety. Note: If it feels too thick, add a teaspoon of water at a time until it reaches a pourable consistency.
  2. Pat the 1 lb of chicken strips completely dry with a paper towel. Toss with 1 tbsp taco seasoning until every piece is coated. Heat 1 tbsp olive oil in your skillet over medium high heat. Add the chicken in a single layer. Cook for 3-4 minutes per side until a deep golden crust forms and the internal temperature hits 165°F (74°C). Remove from the heat and let it rest for 3 minutes. Note: Resting allows the juices to redistribute so they don't leak out onto your lettuce.
  3. While the chicken rests, place 6 cups of chopped Romaine in a massive bowl. Add the 15 oz of rinsed black beans, 1 cup fire roasted corn, diced red bell pepper, and 1/2 cup red onion. Toss the dry ingredients first to ensure an even distribution of colors.
  4. Drizzle the dressing over the greens and toss thoroughly. Ensure every leaf is thinly veiled in the chipotle emulsion. Top with the rested chicken strips. Slice the avocado and place it on top with a final squeeze of lime. Sprinkle with 1/4 cup cilantro and 1/2 cup tortilla strips just before serving.