Fiesta Salad Recipe

Season

Pat the chicken dry and cut into 3/4-inch dice. In a bowl combine ancho chile powder, chipotle powder, ground cumin, garlic powder, kosher salt, black pepper, olive oil and lime juice. Toss chicken pieces in the spice mixture until evenly coated and let sit 10 minutes while preparing other components.

Cook

Heat a large skillet over medium-high heat. Add 1 teaspoon neutral oil if pan is dry. Add the seasoned chicken in a single layer and cook 5–7 minutes, stirring occasionally, until browned and cooked through (internal temperature 165°F / 74°C). Remove from heat and set aside to cool slightly, then transfer to a plate and keep warm. If you prefer, grill the chicken on medium-high heat 3–4 minutes per side.

Once cooled slightly, dice any larger pieces so all chicken is bite-sized for the salad.

Roast Corn

If using frozen corn, thaw and pat dry. Heat a cast-iron or nonstick skillet over high heat until very hot. Add the corn and spread in a single layer. Cook without stirring 2–3 minutes to char, then stir and cook another 2 minutes until some kernels are blistered and browned. Remove to a bowl.

Sauté Peppers & Onions

In the same hot skillet add 1 tsp olive oil. Add diced red and yellow peppers and finely diced red onion. Sauté 3–4 minutes until softened but still slightly crisp. Season with 1/4 tsp salt and a pinch of black pepper. Add back the charred corn, toss to combine, and remove from heat to cool slightly.

Blend

In a blender or food processor combine the ripe avocado, Greek yogurt, lime juice, olive oil, honey (if using), minced garlic, ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pulse to combine, then add 1–2 tablespoons water to reach a smooth, pourable consistency. Taste and adjust salt, lime, or honey as needed.

If you prefer a chunkier dressing, mash the avocado and whisk with the remaining ingredients instead of blending.

Mash the avocado in a small bowl with lime juice, diced tomato, cilantro, salt and pepper to make a simple guacamole. Keep chilled until serving.

In a large bowl combine the chopped romaine, halved tomatoes, shredded cheddar, sliced green onions and chopped cilantro. Toss gently to combine.

Add the warm diced ancho-chipotle chicken and the cooled fire-roasted corn mixture on top of the greens.

Drizzle the avocado-lime dressing over the salad (start with about 4 tablespoons) and toss lightly to coat. Add more dressing as desired.

Top with a few spoonfuls of the prepared guacamole, extra cilantro and a sprinkle of shredded cheddar. Serve immediately.