Spicy Grilled Chicken

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon paprika

Salt and black pepper, to taste

Creamy Salsa Dressing

½ cup mayonnaise

¼ cup salsa

1 tablespoon fresh lime juice

½ teaspoon ground cumin

Salt and black pepper, to taste

Salad Assembly

4 cups mixed greens

½ cup grape tomatoes, halved

½ cup shredded Monterey Jack and cheddar cheese blend

½ cup roasted corn

½ cup canned black beans, rinsed and drained

½ cup diced poblano peppers

½ cup diced roasted red bell peppers

¼ cup seasoned tortilla strips

¼ cup roasted and salted pepitas

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In a bowl, combine olive oil, chili powder, cumin, paprika, salt, and pepper.
Place the chicken in a zip-top bag or shallow dish and coat evenly with the seasoning mixture.
Marinate in the refrigerator for at least 30 minutes.
Grill over medium-high heat for 6–7 minutes per side, or until fully cooked.
Rest for 5 minutes, then slice into strips.

Add mayonnaise, salsa, lime juice, cumin, salt, and pepper to a blender or food processor.
Blend until smooth and well combined.
Transfer to a jar, cover, and refrigerate until ready to use.

Arrange mixed greens in a large bowl or serving platter.
Top with tomatoes, cheese, corn, black beans, poblano peppers, and roasted red peppers.
Add sliced grilled chicken.
Sprinkle tortilla strips and pepitas over the top.
Drizzle with dressing or serve it on the side.

For deeper flavor, marinate the chicken overnight.
Greek yogurt can be substituted for mayonnaise in the dressing for a lighter option.
Add avocado, red onion, or jalapeños for extra texture and flavor.
Store leftover dressing in the refrigerator for up to one week and shake before using.