Step 1

In a bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.

Step 2

Place the chicken in a zip top bag and coat with the spice mixture and let them marinate for at least 30 minutes in the refrigerator.

Step 3

Grill the chicken breasts over medium-high heat until cooked through, about 6-7 minutes per side. Allow to cool for 5 minutes then slice the chicken into strips, set aside.

Step 4

In a blender or food processor, blend together the mayonnaise, salsa, lime juice, cumin, salt, and pepper until smooth and well combined. Place in a jar with a tight fitting lid such as a mason jar and place in the refrigerator until ready to use.

Step 5

In a large bowl, or platter arrange a bed of mixed greens.

Step 6

Top the greens with grape tomatoes, shredded cheese, roasted corn, black beans, poblano chiles, and roasted red bell peppers.

Step 7

Add the sliced spicy grilled chicken on top of the salad.

Step 8

Sprinkle Seasoned Tortilla Strips and roasted pepitas over the salad.

Step 9

Drizzle the Creamy Salsa Dressing over the salad or serve it on the side. Enjoy!