for the salad:

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

for the vinaigrette:

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