6 oz. baby romaine, washed and spun dry (about 8 loosely packed cups)
1/4 lb. iceberg lettuce, thinly sliced, washed and spun dry (about 2 cups)
1/2 cup loosely packed fresh cilantro leaves
1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
3 oil-packed sun-dried tomatoes, drained and chopped
2 Tbs. balsamic vinegar
2 tsp. light brown sugar
1 tsp. Dijon mustard
1/2 cup plus 3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbs. all-purpose flour
2 Tbs. fine cornmeal (preferably white)
1 Tbs. chili powder
1 tsp. ground cumin
1-1/4 lb. boneless, skinless chicken breasts (about 3 small), cut crosswise into 1-inch-thick strips
1/2 small red onion, thinly sliced into half moons
1 ripe avocado, cut into 3/4-inch dice
1-1/2 cups cooked fresh or thawed frozen corn kernels (from about 2 ears)
1 lime, cut into quarters

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