Santa Fe Chicken Salad

Serves 4.

Chicken:

2 lbs boneless skinless chicken breasts, pounded thin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon oregano

½ teaspoon smoked paprika

¾ teaspoon salt

¾ teaspoon fresh ground pepper

Olive oil

Dressing:

1 clove garlic, finely minced

Juice of 1 lime

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon smoked paprika

¼ cup sour cream

2-3 tablespoons honey (depending on level of sweetness you want)

¼ cup olive oil

Salad:

1 large head of romaine lettuce, washed and chopped

2 tomatoes, chopped

1 can of black beans, rinsed and drained

1 cup shredded cheddar cheese

½ cup tortilla strips

Cooking the chicken:

Combine all spices in a small bowl and mix well. Sprinkle evenly over both sides of chicken and rub into the skin.

Preheat a grill or grill pan. Drizzle chicken with olive oil. Grill chicken until completely cooked through and nicely browned, about 5 minutes per side. Remove chicken from heat and cut into slices.

Preparing the dressing:

Mix all ingredients except for the olive oil in a small bowl. Gradually pour in the olive oil, whisking as you add to combine. Whisk until all of the oil is incorporated.

Assembling the salad:

Divide the lettuce evenly among 4 bowls or salad plates. Top with beans, tomatoes, cheese, tortilla strips, and slices of chicken. Drizzle with dressing.