Prepare the Chicken: In a medium bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Pat the chicken breasts dry with a paper towel, then add them to the bowl with 1 tablespoon of olive oil. Use your hands or tongs to toss the chicken until it's evenly coated in the spice mixture.

Cook the Chicken: Heat a large frying pan or griddle pan over a medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 6-8 minutes on each side. The chicken should be cooked through and have a lovely seared crust. The internal temperature should reach 74°C for safety. For more guidance on cooking chicken safely, the Food Standards Agency provides excellent resources.

Rest the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for at least 5-10 minutes. This crucial step allows the juices to redistribute, ensuring your chicken is wonderfully moist and tender. Skipping this will result in dry chicken!

Make the Dressing: While the chicken is resting, prepare the dressing. In a small bowl or a jam jar, combine the Greek yoghurt, lime juice, chipotle paste, olive oil, minced garlic, and honey (if using). Whisk or shake vigorously until smooth and creamy. Taste and adjust the seasoning – add more lime for zest, chipotle for heat, or salt to enhance the flavours.

Prepare the Salad Base: In a large salad bowl, combine the chopped Romaine lettuce, rinsed black beans, drained sweetcorn, halved cherry tomatoes, and finely sliced red onion. Give it a gentle toss to mix everything together.

Slice the Chicken: After the chicken has rested, slice it into 1cm thick strips or dice it into bite-sized cubes, whichever you prefer. The chicken should be incredibly juicy inside. If you're a fan of perfectly cooked poultry, you must try our guide to the ultimate Juicy Chicken Recipe.

Assemble the Salad: Add the sliced chicken to the large salad bowl with the vegetables. Just before serving, dice the avocado and add it to the bowl along with the chopped fresh coriander. Adding the avocado last prevents it from browning too quickly.

Dress and Serve: Pour about half of the chipotle lime dressing over the salad and toss gently until everything is lightly coated. You can add more dressing as needed or serve the rest on the side for people to help themselves. Serve immediately and enjoy your vibrant Southwest Chicken Salad!