Grilled Chicken Chopped Recipe

Marinate chicken

Pat chicken breasts dry. In a bowl combine olive oil, ground cumin, smoked paprika, garlic powder, salt, black pepper and lime juice. Rub mixture all over chicken and let sit at room temperature 15 minutes (or refrigerate up to 2 hours).

Grill or sear

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat. Oil grates/pan. Grill chicken 5–7 minutes per side until an instant-read thermometer reads 165°F (74°C) or internal juices run clear, adjusting time for thickness. Remove and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Blend dressing

In a blender or small food processor combine half an avocado, buttermilk, Greek yogurt, mayonnaise, cilantro, chives (or green onion), minced garlic, lime juice, salt and pepper. Blend until smooth. Add water 1 tablespoon at a time to reach a pourable but creamy consistency (about 2 tbsp). Taste and adjust salt, pepper or lime as needed. Chill until ready to use.

If using fresh corn: brush ears with a little oil and grill alongside the chicken until charred in spots, then cut kernels off the cob. If using frozen: thaw and sauté in a hot skillet with 1 teaspoon oil until lightly charred, about 4–5 minutes. Warm black beans briefly in a small saucepan over low heat; season with a pinch of salt and a squeeze of lime if desired. Set aside.

Toss the chopped romaine in a large bowl to slightly loosen. Add roasted corn, black beans, halved cherry tomatoes, sliced watermelon radish, and diced avocado. Gently toss to combine so avocado doesn't mash.

Divide the salad among 2 plates (or bowls) — roughly 3 cups romaine mixture per serving. Arrange sliced grilled chicken across the top.

Scatter pepitas, crumbled cotija cheese and tortilla strips over each salad for crunch. Drizzle avocado ranch over each salad (about 2–3 tablespoons per serving) or serve on the side. Finish with a grind of black pepper and an optional lime wedge.