Make your salad dressing:
Stir 1 tsp lime zest and 3 T lime juice, 1/2 minced garlic, 2 tsp paprika, 2 tsp honey, salt and pepper, then whisk in 1/3 cup salad oil (safflower or canola).
Rub chicken cutlets (1 lb) with smoked paprika (I used paprika and cumin) salt, and pepper, and pour over half of the dressing, and grill the cutlets or fry in a cast-iron skillet. Remove and let sit for a few minutes before slicing.
In the same skillet, char the corn cut from three cobs, let it cool.
Meanwhile toss together:
Halved cherry tomatoes, red-leaf lettuce torn into pieces, 1 diced avocado, the cooled corn, and the other half of the dressing. Season with S&P
Top with thin tortilla strips (I sliced tortillas into thin strips and fried in the same skillet - then salted).
Arrange on the plate and serve - this was SO full of flavor - and satisfying!
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