Chicken Taco Salad

Directions

1. 1
   In a large mixing bowl whisk together 2 Tbsp lime juice, 2 Tbsp olive oil, 3 tsp chili powder, the cumin, garlic, 1 1/2 tsp salt (or to taste) and pepper.
2. 2
   Add chicken to the mixture and toss well to evenly coat. Cover and refrigerate 1 hour and up to 24 hours.
3. 3
   Preheat a cast iron skillet over medium-high heat.
4. 4
   Drizzle in 1/2 Tbsp olive oil.
5. 5
   Add chicken in a single layer leaving space between the thighs.
6. 6
   Cook until golden brown on bottom, about 6 minutes. Turn chicken and continue to cook until center registers 165 degrees on each pieces, about 6 minutes longer.
7. 7
   Transfer to a plate and let rest 5 minutes before cutting into small pieces.
8. 8
   Meanwhile clean skillet of any burnt bits then return to medium-high heat.
9. 9
   Add remaining 1/2 Tbsp olive oil and saute corn for 2 minutes.
10. 10
    Add black beans, salsa and remaining 1 tsp chili powder and season with salt to taste. Cook about 2 minutes to warm through then remove from heat and toss in cilantro.
11. 11
    To plate taco salad to four individual plates or pasta style bowls evenly divide lettuce, chips, bean filling mixture, chicken, cheese, tomatoes, avocado, red onion, sour cream, and serve with hot sauce.