For the Chicken

• 1–1½ lbs chicken (breasts or thighs)
• 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp oregano
• 1–1½ tsp kosher salt, ½ tsp black pepper, zest of 1 lime
• Optional quick marinade: juice of 1–2 limes + 2 Tbsp olive oil + 1 Tbsp honey + 2 garlic cloves

For the Salad

• 8–10 cups chopped romaine or mixed greens
• 1 can (15 oz) black beans, rinsed & drained
• 1½–2 cups charred corn
• 1 pint grape tomatoes, halved
• 1 red bell pepper, diced (optional poblano, roasted or blistered)
• ½ small red onion, thinly sliced
• 1–2 avocados, diced
• ½–¾ cup Cotija (crumbled) or Jack/Cheddar blend
• Handful of tortilla strips or chili-lime pepitas
• Lime wedges, fresh cilantro

Creamy Avocado-Lime Dressing

• 1 avocado, juice + zest of 1–2 limes, small handful cilantro, 1 small garlic clove,
  ½–1 tsp chili powder, ½ tsp cumin, 2–4 Tbsp yogurt or mayo (optional), water to thin, salt & pepper

Cilantro-Lime Vinaigrette

• ⅓ cup olive oil, juice + zest of 1–2 limes, small handful cilantro, 1 tsp honey,
  ½ tsp Dijon, ¼–½ tsp cumin, pinch chipotle powder, salt & pepper