Place the chicken between two sheets of plastic wrap or in a large plastic bag. Use a meat mallet to pound the thicker sides until they are about as thick as the thinner sides.
1 pound boneless skinless chicken breasts
Place the chicken on a plate and sprinkle both sides with the cumin, chili powder, salt and chipotle powder. Rub the seasonings in to ensure that they stick to the chicken.
1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon chipotle powder
Heat the oil in a large skillet over low-medium, and add the chicken and lime juice. Cook for 4-5 minutes on each side depending on the thickness.
2 tablespoons cooking oil, 2 tablespoons freshly squeezed lime juice
Remove the chicken and let it sit for 5 minutes before slicing into long strips.
While the chicken cools, add the corn and beans to the skillet and cook for 3-4 minutes until heated through.
1 cup golden sweet corn, 1 cup black beans
Divide the salad mix between 4 shallow bowls and evenly top with the chicken, corn and beans mixture, tomatoes, onion and spicy ranch dressing.
10 cups spring mix, 10 ounces grape tomatoes, ½ purple onion, 1 cup [spicy ranch dressing]
Serve immediately with a sprinkle of freshly minced cilantro for garnish and lime wedges if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 small salad (including 1/2 a chicken breasts and 1/4 cup of dressing). Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.