In a small bowl, mix together the olive oil, chili powder, ground cumin, paprika, garlic powder, onion powder, cayenne pepper, and salt and pepper.
Coat the chicken breasts with the seasoning mixture. Let it marinate for at least 15-30 minutes if you have time.
Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
2. Assemble the Salad:
In a large bowl, combine the mixed greens, cherry tomatoes, corn, black beans, red bell pepper, red onion, avocado, and shredded cheddar cheese (if using).
Add the sliced grilled chicken on top of the salad.
3. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey (if using), chili powder, ground cumin, garlic powder, and a pinch of salt and pepper.
Taste and adjust the seasoning, adding more lime juice, salt, or honey if desired.
4. Serve:
Drizzle the dressing over the salad just before serving, or serve the dressing on the side if you prefer.
Garnish with fresh cilantro and serve immediately.
