Whisk together the lime juice and zest, garlic, jalapeno, maple syrup, cumin, ¼ teaspoon smoked paprika, oil and salt in a small bowl. Set aside just over half of the dressing in a medium bowl.
1 lime, 1 clove garlic, ½ jalapeno, 1 teaspoon maple syrup, 1 teaspoon cumin, ½ teaspoon smoked paprika, 2 tablespoons rapeseed or olive oil, ½ teaspoon sea salt
Add the sliced chicken to the remaining dressing in the small bowl along with the remaining ¼ teaspoon of smoked paprika and the chipotle flakes/powder. Mix until the chicken is well coated and set aside to marinate whilst you prepare the rest of the salad.
1 chicken breast, ½ teaspoon smoked paprika, pinch of chipotle chilli flakes or powder
Spread the tortilla strips out on a baking sheet. Add a drizzle of oil and a pinch of salt and toss to coat. Bake at 180 for 5-10 minutes until crisp. Set aside.
2-3 corn tortillas, 2 tablespoons rapeseed or olive oil
Cook the corn. I like to parboil it for a couple of minutes and then rub it with oil and griddle until nicely charred. Cut the kernels from the cob and add to the medium bowl with the reserved dressing along with the black beans, spring onions, tomatoes, coriander and the tortilla strips. Mix well.
1 ear of fresh corn, 1 cup cooked black beans, 3 spring onions, 2 large tomatoes, a small bunch of coriander
Heat a frying pan over medium high heat and fry the chicken for a few minutes until it's cooked through.
Add the chicken to the salad and mix. Serve on top of shredded lettuce with some diced avocado.
1 lettuce, 1 avocado
You can also substitute the chicken for cooked shredded chicken.