Halve the chicken breast and place in a small saucepan. Sprinkle with spices and top off with chicken broth. Cook over medium heat until cooked through. Remove chicken and shred, then return to saucepan and continue to cook until liquid has cooked off. Transfer chicken to a clean bowl.
Prepare corn and toppings.
In a large bowl, toss chopped romain lettuce with Caesar dressing. Arrange coated romain on a serving platter. Layer with broken tortilla chips, seasoned chicken, cherry tomato halves, charred corn and shredded cheese. Serve with optional lime wedges and additional dressing.
Recipe serves roughly 2-4.
*Add desired amount of toppings per personal preference.
An original recipe from Baked by Rachel
Chicken Enchilada Salad with Caesar Dressing - https://www.bakedbyrachel.com/chicken-enchilada-salad-with-caesar-dressing/