Spicy Chipotle Chicken Taco Salad Recipe

• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 4-5 tomatoes
• 1 tablespoon Chilzo's Salsa Picante
• 4 cups mixed greens
• 1 cup black beans, rinsed and drained
• 1 cup chopped corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• Lime wedges, for serving (optional)
• 4 corn tortillas, for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the chicken into bite-sized pieces.
3. In a bowl, toss the chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
4. Arrange the chicken on a baking sheet and bake for 15-20 minutes, until cooked through.
5. While the chicken bakes, heat the chopped tomatoes and Chilzo's Salsa Picante in a saucepan over medium heat. Simmer for 5 minutes.
6. Assemble the salad bowls with mixed greens, black beans, corn, cheddar cheese, red onion, and cilantro.
7. Top with the cooked chicken and spicy tomato sauce, then serve with lime wedges and corn tortillas.