Pat chicken breasts dry. In a bowl combine 1 tbsp olive oil, 0.5 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 1 tbsp lime juice, 0.5 tsp kosher salt and 0.25 tsp black pepper. Rub mixture over both sides of the chicken. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil grates. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from grill and rest 5 minutes, then slice thinly against the grain. Keep warm.

Pico de Gallo

In a small bowl combine diced roma tomato, 0.25 cup diced red onion, 0.5 minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 0.5 tsp kosher salt. Stir gently and taste-adjust seasoning. Let sit 10 minutes to meld flavors.

Southwest Caesar Dressing

In a medium bowl whisk together 0.5 cup mayonnaise, 0.25 cup plain Greek yogurt, 0.25 cup grated Parmesan, 2 tbsp lime juice, 1 tsp anchovy paste, 1 minced garlic clove, 1 tsp minced chipotle in adobo, 1 tsp honey, 2 tbsp olive oil, 0.25 tsp black pepper and 0.25 tsp kosher salt until smooth. Taste and adjust heat or salt as needed. If too thick, thin with 1–2 tsp water or additional lime juice.

Salad Assembly

In a large bowl combine 6 cups chopped romaine, 1 cup corn kernels, 1 cup rinsed black beans and 1 cup halved cherry tomatoes. Toss gently to distribute ingredients.

Add 0.5–0.75 cup of the Southwest Caesar dressing to the salad and toss until evenly coated. Reserve extra dressing for serving.

Top salad with sliced grilled chicken, diced avocado, and 1 cup tortilla strips (or crushed tortilla chips). Spoon 2–3 tbsp pico de gallo over each portion or scatter across the salad. Garnish with 2 tbsp fresh cilantro leaves if using and a light sprinkle of additional grated Parmesan if desired.

Serve immediately so tortilla strips remain crunchy and enjoy.