SOUTHWEST CHICKEN SALAD

1.	In a mixing bowl, whisk together two tablespoons of olive oil, with the lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. You can also pulse in a food processor until it's combined.
2.	Combine the marinade and chicken fillets in a shallow dish or plastic bag. Marinate the chicken for 2-6 hours in the fridge.
3.	When the chicken is done marinating, make the avocado dressing. Place all the dressing ingredients to a food processor and blend until creamy. Set aside.
4.	Heat the remaining one tablespoon of olive oil in a large skillet over medium-high heat. Then sear the chicken for 4-5 minutes on each side, until they're golden brown and have reached an internal temperature of 160 degrees fahrenheit.
5.	Let the cooked chicken rest for a couple of minutes. Then slice into strips.
6.	In a large salad bowl, layer the chopped lettuce with beans, corn, tomatoes and chicken strips. Then drizzle the avocado dressing on top.

	4 boneless skinless chicken breasts, approximately 6 ounces each
	3 tablespoon olive oil (divided)
	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
	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
	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