Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups chopped Romaine lettuce or mixed spring greens
  • 1 cup frozen or canned corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, finely diced
  • 1 large avocado, cubed
  • ½ cup fresh cilantro, chopped
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp honey or agave nectar
  • 1 tsp Dijon mustard
  • ½ tsp chili powder

Instructions:

  1. Pat the chicken cubes dry with paper towels. In a bowl, toss the chicken with smoked paprika, ground cumin, garlic powder, salt, and black pepper.
  2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat.
  3. Add chicken to the pan and cook for 5–7 minutes without moving them to develop a mahogany-colored crust. Flip and cook until the internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  4. In the same skillet, using the leftover browned bits, sauté the corn for 3–4 minutes until the kernels are golden and slightly blistered.
  5. In a large mixing bowl, combine the Romaine lettuce, black beans, cherry tomatoes, red onion, avocado, and chopped cilantro.
  6. Prepare the dressing by whisking together the extra virgin olive oil, lime juice, honey or agave, Dijon mustard, and chili powder. Season with salt and pepper to taste.
  7. Add the rested chicken and charred corn to the garden mix, pour the dressing over the top, and toss gently to combine.