Season chicken breast on both sides with salt and pepper. Heat a skillet to medium high heat and add olive oil. Cook chicken for about 8-10 minutes on both sides until nicely browned and cooked through. Finish with a squeeze of lime juice and let rest.
Heat a pot of water and boil corn for 5 minutes. Set aside.
In a large salad bowl whisk sour cream, mayo, lime, honey, chipotle, salt and pepper.
To the bowl add chopped lettuce, corn (cut off the cob), tomato, black beans, and sliced chicken. Toss salad with the dressing and serve with sliced avocado.
Serves 4, portion salad into tupperware undressed and reserve 1/2 dressing for leftovers.
