Marinade:

• 4 boneless skinless chicken breasts (approximately 6 ounces each)
• 3 tablespoon olive oil
• 2 limes (juiced and zested)
• 1/4 cup chopped cilantro leaves
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Salad:

• 4 cups romaine lettuce (chopped)
• 1 1/2 cup cherry tomatoes (halved)
• 1 cup black beans (rinsed and drained)
• 1 cup corn (rinsed and drained)
• 1/3 cup red onion (thinly sliced)
• 1/2 large avocado

Avocado Dressing:

• 1/4 cup olive oil
• 1/4 cup water (or more for thinner consistency)
• 1/4 cup cilantro, basil or parsley leaves
• 1 lime (juiced)
• 2 cloves garlic (minced)
• Salt and pepper (to taste)