Put the chicken breasts into a gallon-size ziplock bag. Add the olive oil, lime juice, cilantro, garlic, and cumin seeds to the bag. Seal and smush around the chicken. Marinate for 1 hour.
While the chicken is marinating, make the dressing by adding the dressing ingredients to a food processor or blender. Cover and purée. Pour it into a sealable container and refrigerate until ready to serve.
Place a large skillet over high heat. Brush the corn with olive oil and season with a pinch of salt and pepper. Roast for 2 minutes per side. Then use a knife to cut the corn kernels off the cob. Set aside.
Add the tomatoes, poblano, and bell pepper to the skillet and sauté for 5 minutes. Stir in the corn kernels and sauté for another 2 minutes.
Add lettuce, tomato, bell pepper, poblano, corn, black beans, and shredded cheese to a large salad bowl and toss. (You can also make the salad in individual bowls, just divide the ingredients evenly between them.)
Place a grill pan or cast iron skillet over high heat. Stir together the chicken seasoning ingredients in a small bowl.
Remove the chicken from the marinade. Season both sides of each breast with seasoning. Place the chicken between 2 sheets of plastic wrap and pound them to ½-inch thick using a meat mallet (or a rolling pin).
Lightly spray the grill pan with nonstick cooking spray. Place chicken into the pan and cook for 5 minutes per side. Transfer the chicken to a cutting board and cut it into thin slices.
Place the chicken slices on top of the salad. Garnish with the tortilla strips and pepitas. Drizzle with dressing or serve it on the side.
Notes
You can buy the pepitas on Amazon or make them at home with this recipe. You can also use regular salted pepitas if you prefer.
I do all of the prep for this recipe once the chicken is marinating to save time. You can also marinate this chicken in the morning and then prepare the rest of the recipe at lunch or dinner time. It's okay to let the chicken marinate for up to 24 hours.