Add lime juice, olive oil, ground cumin, salt, and black pepper. Stir to combine and taste; adjust salt or lime as needed. Cover and refrigerate at least 15 minutes to let flavors meld.

Chicken

Pat chicken breasts dry. In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper to make a rub.

Rub mixture evenly over both sides of the chicken breasts and let sit 10 minutes at room temperature (or refrigerate up to 1 hour).

Heat a large skillet or grill pan over medium-high heat. Add a small amount of oil if using a skillet. Cook chicken 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely browned.

Remove chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Dressing (Cilantro-Lime Vinaigrette)

In a blender or bowl, combine Greek yogurt (or mayo), chopped cilantro, lime juice, honey, olive oil, ground cumin, salt, and pepper. Blend or whisk until smooth.

If the dressing is too thick, add up to 1 tablespoon water to reach desired consistency. Taste and adjust seasoning or lime/honey balance. Refrigerate until ready to use.

Salad Assembly

In a large bowl or on individual plates, place the mixed salad greens as the base.

Scatter halved cherry tomatoes, thinly sliced red onion, shredded cheddar, and chopped cilantro over the greens.

Spoon a generous portion (about 3/4 cup) of the chilled corn & black bean salsa over the salad evenly.

Arrange sliced, warm (or room temperature) seasoned chicken across the top of the salad.

Add sliced avocado and sprinkle tortilla strips or crushed tortilla chips for crunch.

Drizzle 2–3 tablespoons of the cilantro-lime vinaigrette over each serving (or serve dressing on the side). Garnish with lime wedges.

Serve immediately so tortilla strips stay crunchy. Leftover components (dressing, salsa, and chicken) can be stored separately refrigerated for up to 3 days.