Ingredients 1x2x3x

• For the Chicken: 1.5 lb boneless, skinless chicken breasts or thighs 1 large lemon (zest and juice) 2 tbsp extra-virgin olive oil 1 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp kosher salt 1/4 tsp black pepper
• For the Chopped Salad: 4 cups chopped romaine or little gems 1 cup cherry tomatoes, halved 1 cup Persian cucumber, diced 1 cup corn kernels (fresh or thawed frozen) 1/2 small red onion, finely diced 1/4 cup fresh cilantro, chopped 1/4 cup toasted pumpkin seeds (pepitas)
• For the Avocado-Lime Dressing: 1 ripe avocado 2 tbsp lime juice (plus zest if you like) 2 tbsp extra-virgin olive oil 1 small clove garlic 2 tbsp water (more as needed) 1/4 tsp kosher salt, to taste Freshly ground black pepper, to taste
• Optional Toppings: Crumbled cotija or feta Sliced radishes Hot sauce or chili flakes Lime wedges

Method

1. Marinate the chicken: In a bowl, whisk lemon zest, lemon juice, olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Add chicken and toss to coat. Let sit 15–30 minutes at room temp (or up to 4 hours in the fridge).
2. Prep the salad base: In a large bowl, combine chopped romaine, tomatoes, cucumber, corn, red onion, and cilantro. Keep chilled while you cook the chicken.
3. Make the dressing: Blend avocado, lime juice, olive oil, garlic, water, salt, and pepper until smooth. Adjust with more water for a pourable consistency. Taste and add more lime or salt if needed.
4. Grill or sear the chicken: Heat a grill or skillet to medium-high. Cook chicken 5–7 minutes per side (thighs may need a bit longer) until the internal temperature reaches 165°F. Rest 5 minutes, then slice.
5. Assemble: Toss the salad with half the dressing. Plate the salad, top with sliced chicken, and drizzle with more dressing. Finish with pumpkin seeds and any optional toppings.
6. Serve: Add lime wedges on the side and a few cracks of pepper. Enjoy warm chicken over cool, crisp salad for the best contrast.