In a medium bowl whisk together 2 tablespoons minced chipotle in adobo, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper until combined.

Marinate the chicken

Place 1 lb chicken breasts in a shallow dish or zip-top bag. Pour marinade over the chicken, turning to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a little oil if using skillet. Remove excess marinade from chicken and cook 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. For charcoal or gas grill, cook over medium heat until done, turning once. Let rest 5 minutes.

Slice the chicken

Slice the rested chicken breasts thinly or chop into bite-sized pieces. Reserve any juices on the cutting board to add to the salad if desired.

Dressing

In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon minced chipotle, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

If the dressing is too thick, whisk in up to 1 tablespoon water (a little at a time) until you reach a pourable consistency. Taste and adjust seasoning—add more lime for brightness, honey for sweetness, or chipotle for heat.

Assemble the Salad

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup drained black beans, 1 cup thawed or grilled corn, 1/4 cup thinly sliced red onion and 1/4 cup chopped fresh cilantro. Toss gently to combine.

Add the sliced cooked chipotle chicken on top of the salad base.

Drizzle the chipotle-yogurt dressing over the salad (start with half and add more to taste). Toss gently to coat the greens and ingredients evenly, or serve the dressing on the side.

Top the salad with 1 diced avocado, 1/2 cup crumbled queso fresco (or feta), and 1 cup tortilla strips or crushed tortilla chips for crunch.

Garnish with additional chopped cilantro and an extra lime wedge if desired. Serve immediately so the tortilla strips stay crisp.