Pound chicken breasts to an even thickness; do not pound thin.
In a large ziploc bag, combine chipotle powder, cumin, salt and chicken; close bag and using your hands, massage the seasonings around the chicken pieces. Let stand 5 minutes.
Grease a grill pan with cooking spray and set it over medium-high heat.
Add chicken pieces and cook for 4 minutes; flip, and continue to cook for 2 more minutes, or until lightly browned.
Place grill pan in the oven and cook for 18 to 20 minutes, or until chicken is cooked through.
Remove from oven and let stand 5 minutes.
In the meantime, prepare the salad.
In a large salad bowl, toss together salad greens, corn kernels, diced avocados and chopped tomatoes.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Salad
Cuisine: American/Southwest
Keyword: chicken breast recipe, chicken salad, grilled chicken