step 1

In a large bowl, add olive oil, honey, lime juice, chili powder, cumin, garlic powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Mix until combined, then add chicken breasts and coat with marinade. Place in the fridge and let the chicken marinate for at least 30 minutes or until ready to use.

step 2

While the chicken is marinating make the dressing. In a medium bowl, combine the nonfat Greek yogurt, garlic powder, onion powder, fresh lime juice, dried dill, chipotle chili powder, kosher salt, and water. Mix well until combined. Taste and add more chipotle chili powder if you like it spicier. Place in refrigerator until ready to use. 

step 3

When ready to grill the chicken and corn, preheat grill to 400 degrees. Drizzle corn with olive oil. Place chicken breasts and corn on preheated grill and close the lid. Turn corn occasionally until it is charred and cooked, about 10 minutes. Cook chicken breasts for 7 – 9 minutes per side or until they reach an internal temperature of 165 degrees. Cooking time will vary depending on the size of your chicken breasts, so be sure to check the internal temperature in the thickest part of the breasts using a meat thermometer. 

step 4

While the chicken and corn are cooking, prep and chop the veggies for the salad. In a large bowl place the romaine lettuce, red onion, cilantro, cherry tomatoes, jalapeño, sprouted pumpkin seeds, and black beans. 

step 5

Once the chicken and corn are done, allow them to cool. Cut the corn off the cob and add to the salad. Pour dressing over the salad and toss well. Cut chicken breasts into strips and lay on top of the salad. Add sliced avocado, tortilla chips, and roasted chickpeas. Garnish with cilantro.