For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 cups chopped romaine or mixed greens
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

For the Dressing:

• 1/3 cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• Salt and pepper to taste