Prep vegetables and grains: peel seeds from the cucumber if desired and dice into 1/2-inch pieces. If using fresh corn, cut kernels from the cob; if frozen, thaw and pat dry. Add cucumber, corn, cooled cooked farro, and rinsed black beans to the bowl with greens. Toss gently to combine.

Add green onions: thinly slice the green onions on the bias and scatter over the salad base. Reserve bowl so salad stays ready while you make chicken and dressing.

Protein

Season Chicken

Pat chicken breasts dry with paper towels. Rub both sides with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika (if using). Let sit 5 minutes to absorb seasoning.

Cook Chicken

Heat a large skillet over medium-high heat until hot. Add a small drizzle of oil if pan is not nonstick. Place chicken in the pan and cook 5–7 minutes per side (depending on thickness) until a thermometer reads 165°F (74°C) at the thickest part and exterior is golden-brown. Reduce heat slightly if browning too quickly.

Rest and Slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice chicken into 1/2-inch strips or bite-sized pieces. Set aside for plating.

Spicy Key Lime Cashew Vinaigrette

Soak cashews: pour hot water over raw cashews and let soak 15 minutes, then drain. (If you’ve soaked them longer or overnight, drain and proceed.)

Blend dressing: add drained cashews, 3 tbsp key lime juice, 2 tbsp olive oil, 3 tbsp water, 1 tsp honey or agave, 1 tsp apple cider vinegar, 2 tbsp cilantro, 1/2 jalapeño (seeded for milder heat), 1 clove garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper to a high-speed blender or food processor. Blend until completely smooth, pausing to scrape down the sides. If dressing is too thick, add water 1 tsp at a time until it reaches a pourable, creamy vinaigrette consistency (about 1–3 tbsp additional). Taste and adjust lime, salt, or sweetness as needed.

Chill briefly: transfer dressing to a jar and refrigerate 10 minutes while chicken rests to let flavors meld, or use immediately at room temperature.

Assembly & Finishes

Dress the salad: drizzle about half of the Spicy Key Lime Cashew Vinaigrette over the salad base and toss gently to coat. Add more dressing as desired — the recipe yields a creamy, clingy vinaigrette so start with less and add to taste.

Top with chicken: arrange sliced chicken over the tossed salad.

Garnish and serve: sprinkle toasted pepitas or chopped roasted peanuts and crumbled cotija or feta over the salad. Serve with lime wedges on the side for extra brightness.

Portioning: divide into 2 generous servings (or 3 smaller lunches). Serve immediately so greens remain crisp.