A bright, protein-packed salad with charred corn, seared chicken, black beans, avocado, and a creamy lime-yogurt dressing. Ready in about 30 minutes and perfect for meal prep or a quick weeknight dinner.
Pat chicken dry, rub with paprika, cumin, garlic powder, olive oil, salt, and pepper. Let rest 10–15 minutes (or up to 2 hours in the fridge).
Heat a skillet or grill pan over medium-high heat with a little oil. Add corn kernels and let them sear undisturbed until golden in spots, stirring occasionally, about 4–6 minutes total.
Sear chicken in the hot pan 4–6 minutes per side until fully cooked (165°F/74°C). Let rest 5 minutes, then slice thinly.
Whisk Greek yogurt, mayonnaise (if using), lime juice, garlic, chili powder, salt, and pepper. Adjust seasoning to taste.
Combine greens, charred corn, black beans, green onions, jalapeño, avocado, and cilantro. Toss with dressing, top with sliced chicken and crumbled cotija.
Add a final squeeze of lime and a crack of black pepper. Serve immediately.
Notes
To save time, use rotisserie chicken and quickly char frozen corn in a skillet.
Store dressing separately for meal prep and add avocado just before serving.