Southwestern Salad

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• 6 each boneless, skinless chicken thighs
  Ingredient note

  Source: 4 to 6 boneless, skinless chicken thighs; upper source range endpoint used for shopping.
• 1 tablespoon + 1½ tablespoons olive oil
  Ingredient note

  Source: 1 tablespoon olive oil; Source: 1½ tablespoons olive oil
• 1 teaspoon + ¾ teaspoon + As Needed salt
  Ingredient note

  Source: 1 teaspoon salt; Source: ¾ teaspoon salt; Source seasoning: salt and freshly ground black pepper (to taste)
• ½ teaspoons + ¼ teaspoon freshly ground black pepper
  Ingredient note

  Source: ½ teaspoons freshly ground black pepper; Source: ¼ teaspoon freshly ground black pepper
• 2 teaspoon garlic powder
  Ingredient note

  Source: 2 teaspoon garlic powder
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 1 each lime (cut in half)
  Ingredient note

  Source: 1 lime (cut in half)
• 1 each small red onion (thinly sliced)
  Ingredient note

  Source: 1 small red onion (thinly sliced)
• 2 each red bell peppers (cut into thin strips)
  Ingredient note

  Source: 2 red bell peppers (cut into thin strips)
• 1 bunch cilantro (chopped)
  Ingredient note

  Source: 1 bunch of cilantro (chopped)
• 4 cloves garlic
  Ingredient note

  Source: 4 cloves garlic
• 1 each jalapeno (seeded and sliced)
  Ingredient note

  Source: 1 jalapeno (seeded and sliced)
• 2½ tablespoons fresh lime juice
  Ingredient note

  Source: 2½ tablespoons fresh lime juice
• ½ cup sour cream
  Ingredient note

  Source: ½ cup sour cream
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste)
• 2 each large heads of Romaine lettuce (sliced)
  Ingredient note

  Source: 2 large heads of Romaine lettuce (sliced)
• 1 cup canned corn (rinsed and drained)
  Ingredient note

  Source: 1 cup canned corn (rinsed and drained)
• 1 cup canned black beans (rinsed and drained)
  Ingredient note

  Source: 1 cup canned black beans (rinsed and drained)
• 2 cups halved cherry tomatoes
  Ingredient note

  Source: 2 cups halved cherry tomatoes
• ½ cup chopped fresh cilantro
  Ingredient note

  Source: ½ cup chopped fresh cilantro

1. Prep. Preheat the oven to 425˚F and line a baking sheet with aluminum foil.
2. Season the chicken. Rub the chicken with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika. Squeeze the lime halves over the chicken thighs.
3. Roast. Arrange the chicken on the prepared baking sheet and bake for 25 minutes or until juices run clear and the chicken's internal temperature registers at 165˚F.
4. Rest and slice. Remove from oven and let the chicken rest for 5 to 10 minutes before slicing it into strips.
5. Prep. While the chicken roasts, line another baking sheet with aluminum foil.
6. Season the veggies. Arrange the onion and bell peppers on the baking sheet, drizzle with olive oil, and season with salt and pepper. Give everything a toss to coat the veggies with the oil and seasoning.
7. Roast. Roast the veggies in the oven for 20 to 25 minutes or until tender.
8. Blend. While the chicken and veggies are roasting, load up your blender with the cilantro, garlic, jalapeno, lime juice, sour cream, salt, and pepper. Blend until smooth.
9. Store. Transfer the dressing to a mason jar and store it in the refrigerator until you are ready to use it.
10. Toss. In a large salad bowl, toss together the Romaine lettuce, roasted veggies, corn, beans, cherry tomatoes, and fresh chopped cilantro.
11. Serve. Distribute the salad between 4 plates. Top each salad with an equal portion of sliced chicken. Drizzle with the desired amount of dressing, and serve.