Pat the diced chicken dry with paper towels. Season with 0.5 tsp salt and 0.25 tsp black pepper. Have the onion, garlic, bell pepper and jalapeño prepped and ready.

Sauté vegetables

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the diced onion, bell pepper and jalapeño and sauté until softened and fragrant, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until aromatic.

Cook chicken

Add the diced chicken to the skillet in a single layer. Let brown undisturbed 2 minutes, then stir and continue to cook until no longer pink, about 4–6 minutes total depending on size.

Season and finish

Reduce heat to medium. Stir in dried oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder and 1 tbs tomato paste. Cook 1 minute to bloom the spices. Add 1/4 cup chicken stock (or water) and scrape any browned bits from the pan. Simmer until liquid reduces and mixture is thickened, 2–3 minutes. Stir in 1 tbs fresh lime juice. Taste and adjust salt (use remaining 0.5 tsp if needed). Remove from heat and fold in 1/2 cup crumbled queso fresco or shredded cheddar if using. Keep warm.

Crispy Empanada Crumble (optional)

If using empanada discs or small frozen empanadas, heat 2 tbs vegetable oil in a separate skillet over medium heat. Fry the empanada discs or thawed small empanadas until golden and crisp on both sides, about 2–3 minutes per side for discs or 3–5 minutes per side for small filled empanadas. Drain on paper towels. Break or crumble into bite-size pieces to sprinkle over the salad for crunch.

Spicy Lime Vinaigrette

Whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lime juice, 1 tsp honey, 1 tsp hot sauce, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning or heat to preference.

Salad Assembly

In a large serving bowl or on individual plates, arrange 6 cups mixed salad greens. Scatter 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, 3/4 cup roasted corn and 1/4 cup chopped cilantro over the greens.

Top the salad evenly with the warm Pollo Picante empanada filling (all of the cooked chicken mixture). Add sliced avocado on top.

Drizzle the Spicy Lime Vinaigrette over the salad (use all or to taste). Sprinkle the crispy empanada crumble over the top if using for added crunch.

Serve immediately while the chicken is warm so the flavors meld. Offer extra lime wedges and hot sauce at the table.