Ingredients

1. Thin sliced boneless skinless chicken breast(or chicken tenders) - 300-400 gm
2. Chilli powder/paprika - 1-1.5 tsp. Pepper powder - 1/2 tsp. Cumin powder - 1/2 tsp. Garlic powder - 1/2 tsp. Onion powder - 1/2 tsp. Dried oregano - 1/2 tsp. Salt. Lime/lemon juice - 1 tbsp. Oil - 1 tbsp.

2. Lettuce - 1 cup, chopped. Tomato, firm - 1 large, seeds removed and chopped. Sweet corn - 1/3 cup (cook in boiling water for 2 - 3 minutes and then drain well. Black beans/rajma - 1/2 cup (Rinse canned black beans with hot water. Drain well, let cool and use in the recipe). Onion - 3-4 tbsp, chopped. Green chilly - 1, finely chopped (or jalapeño). Coriander leaves- 3 tbsp. Avocado (optional) - 1 small, chopped (optional). Red bell pepper - 1/2 cup, chopped (optional). For dressing.

3. Yoghurt(thick)/ sour cream - 4-5 tbsp, whisked. Hot sauce/sriracha - 2-3 tsp. Honey - 1 tsp. Salt and pepper. Water - 1-2 tbsp, if required to thin dressing.

Method

1. Combine chicken with the ingredients numbered 2. Let rest for 15 minutes.
2. Heat 1 tbsp oil and fry chicken pieces for 3-4 mts/side (depending on the thickness of chicken). Once chicken is done, let rest for a few minutes and chop it.
3. Add ingredients numbered 2 to the salad bowl. Top it with chopped chicken and a few tbsps of the dressing. Toss to combine. Serve immediately.