Southwestern Chicken Salad
    For Marinade
    2 tbsp olive oil
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ¼ tsp pepper
    1 pack of Thin cut boneless chicken breast (at least 4 pieces)

    For Cilantro Dressing
    1 avocado
    ½ cup greek yogurt
    ½  cup cilantro
    1 garlic
    1 juice of a lime
    ½ tsp salt
    ½ tsp pepper

    For Salad
    1 Romaine lettuce head or 1 bags of hearts of romaine
    1 box cherry tomatoes
    1 can black beans
    1 can corn (yellow corn)
    1 cup orange bell pepper diced
    ½ cup red onion

    1. In a small bowl mix in all the ingredients for the chicken marinade.
    2. Coat the chicken breast in marinade and allow to sit for at least 20 minutes.
    3. Cook chicken breast on medium high heat until charred and fully cooked.
    4. Dice chicken and set aside.
    5. Place all ingredients for avocado dressing in a blender and mix until fully combined. Then set aside.
    6. In a large bowl combine all of the salad ingredients including blackened chicken. Top with desired amount of avocado dressing and toss fully.