In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate at least 20 minutes (up to 2 hours).

Cook

Heat a skillet or grill over medium-high heat. Cook the marinated chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice or shred into bite-sized pieces. Yield about 3 cups cooked chicken.

Shortcut option

If using rotisserie or pre-cooked chicken, shred or dice and skip marinating and cooking steps. Toss shredded chicken with 1 tsp lime juice, a pinch of cumin and a drizzle of olive oil to flavor if desired.

Creamy Southwest Dressing

Combine 1/2 cup Greek yogurt (or mayo), 2 tbsp sour cream, 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tbsp minced chipotle in adobo (or 1 tsp chipotle powder), 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Whisk until smooth. Add up to 2 tbsp water, 1 tbsp at a time, to reach desired pourable consistency. Taste and adjust seasoning, more lime for brightness or more chipotle for heat.

Salad Assembly

In a large bowl, combine 4 cups finely chopped romaine and 2 cups chopped leaf lettuce (or 6 cups of one type), 1 cup drained fire-roasted corn, 1 cup rinsed black beans, 1 cup halved grape tomatoes, 1 cup diced red bell pepper, 3 tbsp sliced scallions, 1 minced jalapeño (optional), and 1 cup roughly chopped cilantro. Toss lightly to combine.

Add the 3 cups diced or shredded cooked chicken and 1 cup shredded cheddar or pepper jack cheese to the greens and vegetables. Toss gently so ingredients are evenly distributed.

Pour about half of the prepared creamy southwest dressing over the salad and toss to coat. Add more dressing as desired. Season with salt and pepper to taste.

Top the salad with 1 cup tortilla strips or crushed tortilla chips, and extra cilantro leaves. Serve immediately with lime wedges on the side for squeezing over individual portions.

Make-Ahead & Serving

To make ahead, keep dressing, tortilla strips and salad components separate. Refrigerate the dressed chicken and vegetables up to 1 day; add tortilla strips just before serving to maintain crunch. Bring chilled components to serving temperature for 10–15 minutes, toss with dressing, then serve.