Season chicken breasts with salt, pepper, chili powder, cumin, garlic powder, oregano, and olive oil.
2. Step
Cook over medium heat for about 10 minutes on each side or until internal temperature reaches 165˚F (75˚C). Remove from pan and slice breast into pieces.
3. Step
In a bowl, mix sour cream, cilantro, pepper, salt, and lime juice. Set aside until you are ready to serve.
4. Step
In a salad bowl, assemble the salad with the romaine on the bottom. Top with red onion, tomatoes, orange bell peppers, corn, cilantro, and jalapeños.
5. Step
Add the chicken strips. Gently toss salad with the sour cream dressing.
