Make the Creamy Chipotle Lime Dressing: To a food processor or blender, add the lime juice, chipotle, and salt. Pulse to combine and chop the peppers. Slowly drizzle in the olive oil while continuing to blend. Once the oil is incorporated, add the rest of the ingredients and blend until fully combined for 2-3 minutes. Transfer dressing to a container and place in the refrigerator to thicken.

Roast the chicken breasts: In a small bowl, combine the salt, pepper, garlic, onion, chili, coriander, and oregano.

Place the chicken breasts on a parchment-lined baking sheet. Rub every crevice generously with olive oil, then sprinkle each breast with the spice blend.

Bake for about 35 minutes, then brush the top of the chicken with its juices. Return the pan to the oven for 5 minutes to brown.

Remove chicken from the oven and let it rest. If they aren’t brown enough at this point, baste them again, turn up the oven temp to 400F, and bake for another 10 minutes.

Make the tortilla strips: While the chicken is in the oven, add ½ inch of light olive oil or frying oil of your choice to a shallow pan or skillet and heat over medium-high. When the oil is shimmering, test one tortilla strip and if it quickly bubbles, turn the heat down to medium, add a handful of the tortilla strips and fry until golden and fragrant, about a minute or so. Remove tortilla strips from the oil with a slotted spoon, allowing the excess oil to drip off, and place them on a paper towel-lined plate or tray. Sprinkle strips with salt and cover with additional paper towels. Repeat this step until all of the tortilla strips have been fried then set aside. You might have extra tortilla strips in the end, but they will likely be eaten before the meal is over!

Saute the corn: In a frying pan, melt the butter and add the corn. Saute for five minutes, stirring occasionally until golden in color and fragrant. Season with a sprinkle of salt, turn off heat and set aside.

Assemble the salad: After the chicken has rested and is cool enough to handle, cut the breast off the bone, chop the meat into bite-size pieces, and set aside.

To a large serving bowl, add the romaine, beans, reserved corn, tomatoes, avocado slices, a large handful of tortilla strips, and half the cilantro. Drizzle with Chipotle-Lime Dressing and toss. Sprinkle remaining cilantro over top and finish with a squeeze of lime, if using, or serve with lime wedges and extra dressing on the side. Enjoy!