In a bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, 1 minced garlic clove, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture evenly over the 2 chicken breasts. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill the chicken

Preheat a grill or grill pan over medium-high heat and oil the grates. Grill chicken 5-7 minutes per side (internal temperature 165°F / 74°C) depending on thickness. Remove and rest 5 minutes, then slice thinly against the grain.

Agave-Lime Vinaigrette

Whisk together 1/4 cup extra virgin olive oil, 3 tbs fresh lime juice, 2 tbs agave nectar, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1/2 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust sweetness or acidity as desired.

Black Bean Drizzle

Place 1 cup rinsed black beans, 2 tbs water, 1 tsp lime juice, 1/4 tsp ground cumin and 1/4 tsp salt in a blender or food processor. Puree until smooth but still pourable; add up to 1 tbs more water if needed. Transfer to a squeeze bottle or small bowl for drizzling. Taste and adjust seasoning.

Salad Assembly

If using fresh corn: char 1 cup corn kernels in a hot skillet with 1 tsp olive oil, stirring until lightly browned, 4-6 minutes. Let cool slightly. (If using frozen, thaw and pat dry.)

In a large bowl combine 6 cups chopped romaine, 1 cup halved cherry tomatoes, the cooled corn, 1 cup rinsed black beans (note: half used for drizzle), 1 cup chopped cilantro, thinly sliced red onion and sliced avocado.

Add the sliced grilled chicken on top and lightly toss with the agave-lime vinaigrette, using about half the vinaigrette to start (reserve extra on the side).

Drizzle the black bean puree over the salad in a thin zigzag. Finish with 1 cup tortilla strips and garnish with 1/4 cup cilantro leaves and lime wedges. Serve immediately so tortilla strips stay crisp.