For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the Salad:

• 6 cups chopped romaine lettuce
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen (thawed)
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1/2 medium red onion, thinly sliced
• 1 large avocado, diced
• 1/2 cup chopped fresh cilantro
• 1/3 cup crumbled cotija cheese (optional)

For the Lime-Cilantro Dressing:

• 1/2 cup Greek yogurt
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/4 cup finely chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste