-
1
Rinse and trim the boneless skinless chicken breasts. Place them in a plastic zip top bag along with the olive oil, and 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Seal the bag and toss the chicken to coat. Allow the chicken to marinate for at least 2 hours, or overnight.
-
2
Preheat the grill to 350 degrees. Place the chicken on the grill and cook for 8-10 minutes per side, or until cooked through. Remove the chicken from the grill, and set aside.
-
3
Spread the refried beans onto a large platter. Set aside.
-
4
In a medium bowl, mix 1/2 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin with the Greek yogurt and mix well. Spread the seasoned Greek yogurt over the refried bean layer, leaving a small border around the edge.
-
5
Spread the drained salsa over the Greek yogurt layer, leaving a small border around the edge.
-
6
Once the chicken has cooled slightly, cut it into 1/2-inch cubes and sprinkle it evenly over the salsa layer.
-
7
Add the corn, red onion, queso fresco, cilantro in the same way.
-
8
Squeeze the lime juice over the chopped avocado to avoid browning, and add the avocado to the top of the dip.
-
9
Garnish with additional thinly sliced lime if desired.
-
10
Cover and refrigerate until ready to serve. Serve with tortilla chips.
