Grilled Mexican Chicken Salad with Cumin Lime Vinaigrette

For the salad:

2 boneless skinless chicken breasts
1 T. extra virgin olive oil
1/2 tsp. ancho chili powder
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 package (10 ounces) torn romaine lettuce
1 c. canned black beans, drained and rinsed
2 c. halved cherry tomatoes
1 red bell pepper, cut into 1/4″ slices
2 c. cooked sweet corn, cut from the cob
1 c. shredded cheddar cheese

For the vinaigrette:
1/4 c. extra virgin olive oil
3 T. cider vinegar
2 tsp. grated lime peel
1 T. fresh lime juice
1/2 tsp. honey
2 tsp. chopped cilantro leaves
1 tsp. ground cumin
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/8 tsp. ground cayenne pepper
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

Preheat grill to medium-high heat. Make sure your grill grates are clean.

Coat chicken with the tablespoon of olive oil. In a small bowl, combine chili powder, cumin, salt, and pepper. Sprinkle chicken evenly with this mixture. Grill chicken until done, then remove to a plate to cool. Once cooled, slice into thin strips.

Spread the lettuce on a large serving platter. Arrange chicken, black beans, cherry tomatoes, red bell pepper, sweet corn, and cheese over the lettuce.

For the vinaigrette, combine all ingredients in a small bowl with a wire whisk until well blended. Makes about 1 cup.

Serve with tortilla chips and guacamole.

Source: The vinaigrette was adapted from Cat Cora for McCormick.