Chipotle Chicken Salad Bowl

• 1 large Fresh corn on the cob
• 350 g Chicken thighs, boneless, skinless
• 2 tbsp Chipotle sauce
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 clove Garlic
• 1 medium Lime
• 120 g Greek yogurt
• 1 head Romaine lettuce
• 240 g Canned black beans, drained and rinsed
• 200 g Cherry tomatoes
• 1 medium Avocado, ripe but firm
• 1 tbsp Olive oil
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 liter Water

1. Bring the water to the boil in a saucepan and season with a pinch of the fine sea salt. Add the fresh corn on the cob and cook for 6 to 8 minutes until tender. Lift out, cool briefly, then cut the kernels off the cob.
2. Pat the chicken thighs dry, then toss with the chipotle sauce, ground cumin, smoked paprika, olive oil, the remaining fine sea salt, and black pepper. Finely grate or crush the garlic and mix it in. Set aside while you prep the salad.
3. Whisk the greek yogurt with the juice of half the lime and a pinch of black pepper. Taste and add more lime juice if you want it sharper. Keep the dressing cool while you cook the chicken.
4. Wash and dry the romaine lettuce, then tear into bite-sized pieces and divide between two bowls. Drain and rinse the canned black beans, then halve the cherry tomatoes. Halve the avocado, remove the stone, and slice the flesh.
5. Heat a large frying pan over medium-high heat, then add the chicken in a single layer. Cook for 5 to 7 minutes, turning once, until browned and cooked through. Rest for 2 minutes, then slice.
6. Top the lettuce with the black beans, sweetcorn, cherry tomatoes, and avocado. Add the warm sliced chicken and spoon over the lime yoghurt dressing. Serve straight away while the chicken is warm and the salad stays crisp.

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