Grilled Chicken 7 layer dip Salad

Prep the vegetables - chop the romaine lettuce into small ⅛” thick pieces, thinly slice the red cabbage, and chop the cilantro. Add the romaine and red cabbage to a large mixing bowl.
1 heart Romaine lettuce, 1/4 head red cabbage, 1/4 bunch cilantro
Marinate the chicken thighs with the kosher salt, oil, and spices. Heat a pan on medium high heat, and sear the chicken for 4-5 minutes on each side, or until the chicken reaches 165F. Dice the chicken into 1” pieces.
12 ounces boneless skinless chicken thighs, 1 tablespoon oil, .5 teaspoon kosher salt, .5 teaspoon ground cumin, .5 teaspoon paprika
Make the salsa vinaigrette - combine all the ingredients in a glass jar or blender and whisk (or blend) until smooth. Taste, adjust seasoning as desired, and set aside.
1/4 cup salsa, 2 tablespoons lime juice, 1/4 cup olive oil, 1/4 teaspoon kosher salt
Once the chicken is cooked, remove and add the refried beans to the pan. Reheat for 3-4 minutes, or until warmed through.
1/3 can refried beans
Assemble the salad. Add the diced avocado to the mixing bowl, along with the cheddar cheese, diced chicken, and ½ of the salsa vinaigrette. Toss, add more vinaigrette as desired, then plate. Serve with the refried beans on the side.
1 each avocado, 1/4 cup cheddar cheese