Zesty Grilled Chicken and Avocado Salad

1.Prepare the chicken: In a small bowl, mix the 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.

2.Heat a grill or grill pan to medium-high heat (about 200°C). Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 74°C (165°F) and the juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

3.Prepare the dressing: In a small jar or bowl, whisk together the lime juice, 1/4 cup olive oil, honey/maple syrup, minced garlic, salt, and pepper until well emulsified.

4.Assemble the salad base: In a large bowl, combine the mixed greens, corn kernels, rinsed black beans, and thinly sliced red onion.

5.Dress the salad: Pour about half of the lime dressing over the greens mixture and gently toss to coat. Add more dressing as needed, reserving some for drizzling later.

6.Plate the salad: Divide the dressed greens mixture among serving plates. Arrange the sliced grilled chicken attractively over the greens.

7.Garnish: Top each serving with the diced avocado and a sprinkle of fresh cilantro. Drizzle any remaining dressing lightly over the chicken slices before serving immediately.