For the Chicken:
2 medium chicken breasts, organic preferred
1 ½ teaspoons cumin
1 t. chili powder
¼ teaspoon salt
Juice of ½ lime (reserve other half for dressing)
1 tablespoon olive oil

For the Salad:
2 cups romaine lettuce, chopped
1 ripe avocado, sliced
1 medium tomato, diced
½ cup black beans, rinsed
½ cup corn, rinsed
¼ cup cilantro for topping

Creamy Cilantro Dressing:
½ cup plain Greek yogurt
¼ cup packed cilantro with stems
juice of ½ lime
¼ teaspoon salt

In a plastic ziploc bag, place the chicken breasts, cumin, chili powder, salt, lime juice and olive oil. Shake until fully combine and chicken is coated. Allow to marinate for 10 minutes or up to 2 days in advance.

To cook chicken: heat a heavy skillet to medium/high heat (be sure the skillet is very hot before adding chicken). Add some olive oil and put chicken in skillet and cook for 4-5 minutes on each side. Allow to rest in pan for at least 5 minutes before cutting.

To make the dressing: Place the Greek yogurt, cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.

To Assemble: Place the chopped romaine lettuce on the bottom of a salad plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving. Enjoy!