Southwest Grilled Chicken Salad Recipe

Prepare and marinate chicken

Pat chicken breasts dry. In a small bowl mix olive oil, chili powder, cumin, smoked paprika, garlic powder, kosher salt, black pepper and lime juice. Rub the spice mixture evenly over both sides of the chicken. Let marinate at room temperature for 10-15 minutes or refrigerate up to 2 hours.

Grill or pan-sear chicken

Heat a grill or skillet over medium-high heat and brush or spray with oil. Cook chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips or bite-sized pieces.

Heat a medium skillet over medium-high heat and add butter. Add corn and cook, stirring occasionally, until charred in spots and heated through, about 5-7 minutes. Remove from heat and stir in mayonnaise, lime juice, cotija cheese, chili powder (or Tajín) and salt. Taste and adjust seasoning. Keep warm.

Place rinsed and drained black beans in a small bowl and season with a pinch of salt and a squeeze of lime if desired. If pico is store-bought, drain any excess liquid. Keep both at room temperature until assembly or warm slightly if preferred.

In a bowl whisk together mayonnaise, buttermilk, sour cream, minced chipotle pepper, lime juice, minced garlic, dill, salt and pepper until smooth. Taste and add more chipotle for heat or more buttermilk to thin. Refrigerate for at least 10 minutes to let flavors meld. Stir before using.

Tear or chop romaine lettuce and spread evenly across a large serving bowl or individual plates (about 6 cups). Scatter warm Mexican street corn over the greens, then add black beans and spoon pico de gallo in small clusters.

Arrange sliced grilled chicken over the top. Sprinkle shredded cheddar cheese and broken tortilla chips evenly across the salad. Drizzle chipotle ranch dressing over the salad (start with 2-3 tablespoons and serve extra on the side).

Garnish with chopped cilantro and serve with lime wedges to squeeze over the salad. Toss gently at the table if desired so chips remain somewhat intact.