Step 1

Rub the chicken breasts with the southwest seasoning and place on a sprayed skillet over high heat. Cook for 6-8 minutes until they reach an internal temperature of 165°F. Set aside.

Step 2

To the hot pan, add the husked sweet corn that has been sprayed with non-stick cooking spray or drizzled with olive oil. Cook for 6-8 minutes, rotating every couple of minutes. Remove the corn from heat, and using a cooking mitt to handle the hot corn, cut it off of the cob.

Step 3

After the chicken has had a few minutes to rest, cut it into 1/2 inch pieces.

Step 4

In two bowls, divide half of the mixed greens tossed with the chipotle lime dressing in each bowl. Top each salad with half of the tomatoes, shredded cheese, green onions, avocados, sweet corn, chicken and tortilla strips. Enjoy!