Prepare the chicken. :

1. In a small bowl mix together all of the seasonings.
2. Sprinkle the seasonings over both sides of the chicken.
3. Heat the oil in a large skillet over medium heat.
4. Cook 6-7 minutes per side, until browned.

Prepare the chipotle mayo dressing.:

1. In a small bowl mix together the mayonnaise and adobo sauce.

Assemble the salad.:

1. Place a bed of romaine on a large platter.
2. Place the remaining salad ingredients, including the chicken, in lines or sections across the platter.
3. Drizzle with the dressing and sprinkle with cilantro.

• CHICKEN:

• 1 pound chicken breast

• 1 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• ¼ teaspoon paprika

• SALAD:

• 1 head romaine lettuce, chopped

• 1 15 ounce can black beans, drained and rinsed

• 1 cup tortilla strips

• 1 cup corn

• 1 pint cherry tomatoes, halved

• 1 package Good Foods Spicy Southwest Guacamole

• 1 medium orange bell pepper, sliced into short strips

• 1 small red onion sliced

• 1 bunch green onions, sliced

• ¼ cup chopped cilantro, for topping

• CHIPOTLE MAYO DRESSING:

• ½ cup mayonnaise

• 1 tablespoon sauce from chipotles in adobo