* 1 whole Chipotle Pepper (from A Can With Adobo Sauce), Minced
* 1 whole Lime, Juiced
* ¼ cups Chopped Cilantro
* ½ cups Extra Virgin Olive Oil
* ¼ teaspoons Salt
* ⅛ teaspoons Black Pepper
* ⅛ teaspoons Garlic Powder
* ½ teaspoons Ground Cumin
* 1 teaspoon Sugar
* 2 whole Boneless, Skinless Chicken Breasts, Butterflied Or Pounded Thinly
* 1 head Romaine Lettuce, Chopped
* 1 cup Matchstick Carrots
* 2 cups Frozen Corn
* 1 cup Purchased Or Homemade Pico De Gallo
* 1 whole Avocado, Sliced
* 1 cup Cotija Or Feta Cheese
For the dressing/marinade, combine chipotle pepper, lime juice, cilantro, House seasoning (salt, pepper, garlic powder), sugar, and cumin in a small bowl. Whisk in olive oil until dressing comes together and thickens slightly. Pour half of dressing into a zip top bag and add chicken breasts. Marinate for an hour or up to overnight. Refrigerate remaining marinade until ready to use.
Preheat grill to medium-high heat. Grill chicken for 4-5 minutes on each side or until cooked through. Set aside and allow to rest while you put the rest of the salad together.
Meanwhile, roast the frozen corn by either broiling it on the top rack of your oven for 8-10 minutes or use a skillet and pan-fry it in a little olive oil. The corn should have brown spots.
In a large bowl combine lettuce and carrots. Whisk dressing to combine if it has separated. Add dressing to bowl and toss to combine. Slice chicken into thin pieces. Top salad with chicken, roasted corn, and avocado slices. Garnish with fresh pico de gallo and crumbled cotija cheese.