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1. Season the chicken breasts with salt, cumin, and chili
powder.
2. In a large skillet, heat olive oil, then add chicken breasts.
Cook roughly 7-8 minutes each side, remove from pan, then
let sit for about 5 minutes before slicing into strips. The
juices should run clear and the chicken shouldn’t be pink in
the center.
3. In a large bowl, add lettuce, bell pepper, tomatoes, black
beans, corn, and chicken. Toss until everything is mixed. Add
avocados, then toss once more. Be careful to not overwork
the avocados.
4. Add the avocado dressing ingredients to a blender and
process until smooth. Add 3 - 6 tablespoons of water for
desired thickness. The dressing can be stored in an airtight
container and kept refrigerated for 1-2 weeks.
5. Toss the salad with the desired amount of dressing and
serve.
6. Enjoy!
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