Ingredients

For the smoky grilled chicken:

• 2 tablespoons olive oil
• 1/2 tablespoon smoked sweet paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon granulated garlic
• Salt and pepper, to taste
• Zest and juice of 1 lime
• 2 to 3 (about 1 pound) boneless, skinless chicken breasts

For the grilled corn and black bean salsa:

• 2 ears corn, husked, grilled and kernels removed or 1 1/2 cups frozen fire-roasted corn, thawed
• 1 can black beans, drained and rinsed (I prefer low-sodium)
• Juice of 1 lime
• 1/4 cup cilantro, leaves picked and chopped
• 1 small red onion, chopped
• 4 red radishes, thinly sliced
• Salt and pepper

For the chipotle-lime salad dressing:

• 1 chipotle in adobo pepper, plus 1 tablespoon adobo sauce from the same can of chipotle in adobo
• Juice of 1 lime
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 3 tablespoons cilantro leaves
• Salt and pepper, to taste
• 1/4 cup olive oil

For the salad:

• 1 large head iceberg lettuce or 2 romaine hearts, thinly sliced or shredded
• 1 large red bell pepper, finely chopped
• 1 avocado, peeled, pitted and chopped
• 2 cups tortilla chips
• 1 cup sharp cheddar or Monterey jack cheese, shredded

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