Place the boneless, skinless chicken Breasts in zip lock bag along with the Olive Oil, Lime Juice
Combine the Cumin, Paprika, Chili Powder, Salt and Pepper in a small bowl. Then add this to the bag. Combine well then allow to marinate in the fridge for 2-24 hours
Heat a large skillet over med-high. Add a tablespoon of Olive Oil. Sear the Chicken on both sides then reduce heat to med-low. Cover and cook until the chicken is cooked through. (Could also grill the Chicken).
Allow the Chicken to cool then cut into 1/2″ cubes
While the Chicken is cooling add a tablespoon of butter to the skillet bring the heat back to med-high. Once the butter is melted Add a Tortilla and sprinkle the cheese over the top. Then add the second Tortilla. Cook both sides until the Cheese is melted. Then cut into 1″ x 1/2″ strips
In a large bowl combine the Lettuce. Tomatoes, Avocado, Corn and Onions. Add the Olive Oil, Vinegar and Lime Juice, Salt and Pepper. Toss well to coat.
Add the Chicken and toss well again
Serve the salad on a large plate or bowl. Topped with some crushed Torilla chips on top and the bite-size Quesadilla strips alongisde