Southwest Chicken Salad

For the chicken and marinade

• 4 medium boneless skinless chicken breasts (about 6 oz each)
• 4 tablespoons olive oil, for the marinade
• 4 tablespoons lime juice (about the juice of 2 limes)
• 2 teaspoons white wine vinegar
• 2 teaspoons chili powder
• 2 teaspoons ancho chili powder (if you don’t have ancho chili powder, just use regular)
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil, for cooking chicken

For the salad

• 4-6 cups romaine lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 cup cooked black beans (canned is perfect)
• 1 cup cooked corn (canned is perfect)
• 1/2 small red onion, thinly sliced
• 1 avocado sliced

For the cilantro-lime dressing

• 1 cup cilantro, packed
• 3/4 cup plain greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons lime juice (about the juice of 1 lime)
• 1 tablespoon honey
• 1 clove garlic
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 cup water