for the salad:

• 2 chicken breast large, boneless, skinless
• 1 tablespoon extra virgin olive oil
• ½ teaspoon ancho chili powder
• ½ teaspoon cumin ground
• ½ teaspoon kosher salt
• ½ teaspoon black pepper ground
• 10 ounces romaine lettuce torn into bite-size pieces
• 1 cup black beans drained and rinsed, canned
• 2 cups cherry tomato halved
• 1 red bell pepper cut into 1/4″ slices, large
• 2 cups sweet corn kernels lightly cooked or raw
• 1 cup cheddar cheese shredded

for the vinaigrette:

• ¼ c. extra virgin olive oil
• 3 tablespoons cider vinegar
• 2 teaspoons lime peel grated
• 1 tablespoon lime juice fresh
• ½ teaspoon honey
• 2 teaspoons cilantro chopped leaves
• 1 teaspoon cumin ground
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ⅛ teaspoon ground cayenne pepper
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper ground