Direction

1. Mix salt, pepper, garlic powder, smoked paprika, and chili powder in a small mixing bowl. Take chicken breast and place under a sheet of plastic wrap or in a plastic bag and pound with a meat tenderizer until the chicken is half its original thickness. Season the chicken on both sides with the seasoning blend.
2. Heat oil in a large cast iron skillet or heavy bottom pan over medium heat. When the oil is warm add the chicken to the pan. Cook chicken on each side for 6 minutes each side. Ensure that the internal temperature of the chicken reaches 165°F then remove from the pan.
3. Combine lime juice, olive oil, cilantro, honey, rice vinegar and yogurt in a small food processor or blender. Pulse until fully combined.
4. While the chicken cooks combine beans, corn, diced red onion, lime juice and a pinch of salt in a small bowl. Finely chop the romaine lettuce and slice the avocados.
5. Slice the slightly cooled chicken breast into strips. Assemble the salads by placing the lettuce on a serving plate. Top with the bean and corn salad, chicken, avocado, and tortilla strips. Drizzle the dressing on top and serve.
6. If you've tried this recipe, come back and let us know how it was in the comments or ratings.