Ingredients

• 2 roasted boneless chicken breasts
• 1 teaspoon cumin
• 25 corn tortilla chips, crushed
• 8 large romaine lettuce leaves, cut into bite-sized pieces
• ¾ cup (½ of 15.5-ounce can) pinto beans, drained and rinsed
• ½ cup (½ of 11-ounce can), corn with red bell pepper or Mexicorn, drained
• 10 grape tomatoes, halved
• 1 green onion, thinly chopped
• For the Cilantro-Lime Vinaigrette:
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons lime juice
• 2 teaspoons finely chopped fresh cilantro
• ¼ teaspoon adobo chile powder