Mexican Chicken Caesar Salad

Ingredients

• 8 chicken tenderloins (about 1 lb)
• 1/4 cup flour
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 ounces tortilla chips, roughly crushed (see notes)
• 2 romaine lettuce hearts (about 1/2 lb), torn into bite-sized pieces
• 1 cup fresh or defrosted frozen corn kernels
• 6 ounces queso fresco, crumbled (may substitute crumbled feta)
• For the dressing:
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mayonnaise
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro

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