Southwest Chicken Salad with Creamy Yogurt Dressing

Directions

1. Preheat the oven to 350°F.
2. Slice the tortillas into thin strips, toss with a little olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
3. Bake until the strips are golden and crisp, about 10–12 minutes.
4. Heat a skillet over medium-high heat.
5. Cut the chicken in half horizontally to make thin fillets, then season with salt and pepper.
6. Add a touch of oil to the skillet and cook the chicken until no longer pink, about 2–3 minutes per side.
7. In a small bowl, whisk together the yogurt, salt, chili powder, garlic powder, pepper, cumin, and paprika to make the dressing.
8. Prepare the corn: remove husks and silks, stand a cob upright, and slice kernels off.
9. Wash and dry the lettuce, bell pepper, tomato, and green onions. Chop the lettuce, dice the bell pepper and tomato, trim and chop the onions, and dice the avocado; add all to a large bowl along with the corn.
10. Rinse and pat dry the beans, then add them to the bowl with the vegetables.
11. Add the tortilla strips to the bowl and pour the dressing over the salad. Toss until everything is well coated.
12. Slice the cooked chicken into strips and arrange on top of the salad to serve.