For the Chicken Marinade:

• 2 boneless skinless chicken breasts

• 2 tbsp olive oil (30 ml)

• 2 tbsp lime juice (30 ml)

• 4 stems cilantro

• 3 tsp minced garlic

• 1 tsp cumin seeds or 1/2 tsp ground cumin

Chicken Seasoning:

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/2 tsp dried parsley

• 1/4 tsp onion powder

• 1/4 tsp ground cumin

Salad Fixings:

• 1 ear corn

• 1 pint grape tomatoes, halved

• 2 poblano peppers, chopped

• 1 red bell pepper, chopped

• 1 can (15 oz) black beans, drained and rinsed

• 3 cups mixed greens

• 3 oz shredded Monterey Jack cheese (85 g)

• 3 oz shredded cheddar cheese (85 g)

• 1 cup tortilla strips

• 1/4 cup chili lime pepitas (60 ml)

Creamy Salsa Dressing:

• 1/2 cup salsa (120 ml)

• 1/4 cup mayonnaise (60 ml)

• 1/4 cup sour cream (60 ml)

• 2 tbsp lime juice (30 ml)

• 1 tsp ground cumin

• 1/2 tsp salt

• 1/2 tsp black pepper