This pretty salad can easily be your main dish.  It’s healthy and satisfying and just fun to look at.

FIESTA CHICKEN SALAD

For the Chicken:
2 boneless skinless chicken breasts
1 Tablespoon olive oil
1 Teaspoon chili powder
1/2  Teaspoon cumin
1/2 Teaspoon garlic powder
1/2 Teaspoon paprika
salt and pepper to taste

For the Salad:
4 cups mixed greens or romaine lettuce
1 cup cherry tomatoes, halved
1 cup corn kernels, fresh, frozen or canned
1 cup black beans, drained and rinsed
1 small red bell pepper, diced
1 avocado, diced
1/4 cup red onion, thinly sliced
Optional:  shredded cheese

For the Dressing:
3 Tablespoons olive oil
2 Tablespoons lime juice
1 Tablespoon honey or agave syrup
1 Tablespoon fresh cilantro, chopped
1 clove garlic, minced
salt and pepper to taste

Prepare the Chicken:
Rub the chicken with the oil, then the dry seasonings
Cook the chicken for 5-7 minutes per side, or until cooked through.  Let rest 5 minutes, then slice into strips
Make the Dressing:
Whisk all the dressing ingredients together, set aside
Assemble the Salad:
Layer the greens tomatoes, corn, beans, pepper, avocado and onion
Finish up:
Arrange the sliced chicken on top of the salad.  Drizzle with dressing and toss gently.  Garnish with shredded cheese if desired, or crushed tortilla chips.
Enjoy.