Ingredients

For the chicken:
1 pound boneless skinless chicken breast
2 tablespoons olive oil
1 tablespoon honey
Juice from 2 small limes
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper
For the salad:
6 cups shredded green cabbage (or a mix of purple and green also works)
½ cup diced green onion (or sub diced red onion)
¾ cup freshly diced cilantro
1 cup shredded carrots (from 2 large carrots)
1 red bell pepper, diced
1 jalapeno, seeded and diced
½ cup roasted pepitas
1 ½ cups fresh raw corn off the cob (or feel free to use thawed frozen corn)*
For the spicy greek yogurt ranch:
¾ cup plain greek yogurt
1 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons fresh lemon juice
3/4 teaspoon dried dill or fresh chopped chives
1/4 teaspoon salt, plus more to taste
2-4 tablespoons water, to thin dressing
1-3 teaspoons hot sauce, depending on how spicy you like it (I love cholula!) or you can sub ½-3/4 teaspoon chipotle chili powder
For topping:
1 cup tortilla strips (or 1 cup slightly crushed tortilla chips)
Optional: 1 avocado, sliced
Extra cilantro and green onion