A vibrant and flavorful salad featuring marinated chicken, fresh vegetables, and a tangy dressing.
Combine honey, lime juice, chili powder, and cumin in a mixing bowl to create the marinade.
Use fresh lime juice for the best flavor.
Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
For deeper flavor, marinate the chicken for up to 2 hours in the refrigerator.
Grill the marinated chicken on a grill pan over medium heat until fully cooked, about 6-8 minutes per side.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Chop the lettuce and place it in a large salad bowl. Add the cherry tomatoes, grilled corn, and black beans.
Rinse and drain the black beans before adding them to the salad.
Slice the grilled chicken and arrange it on top of the salad. Sprinkle with shredded cheddar cheese and crushed tortilla chips.
For a crunchier texture, add the tortilla chips just before serving.
In a small bowl, whisk together sour cream, apple cider vinegar, onion powder, and garlic powder to make the dressing.
Adjust the seasoning of the dressing to your taste preference.
Serve the salad with the dressing on the side for dipping or drizzling.
Garnish with fresh cilantro for an extra burst of flavor.
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