For the Salad:
1 lb cooked chicken breast, shredded or diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 cup cherry tomatoes, halved

For the Dressing:
3 tablespoons olive oil

1 tablespoon lime juice (freshly squeezed)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper, to taste

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Prepare the salad ingredients: In a large mixing bowl, combine shredded or diced chicken, black beans, corn, red bell pepper, and halved cherry tomatoes. Toss gently to combine.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed.
Toss the salad: Pour the dressing over the salad and toss until everything is evenly coated.
Serve: Serve immediately as a main dish, or refrigerate for later. This salad also pairs wonderfully with tortilla chips or over a bed of greens.

Add avocado: For creaminess and healthy fats, slice an avocado and add it to the salad.

Spicy version: Add diced jalapeños or a few dashes of hot sauce to the dressing for extra heat.

Make it a bowl: Serve over rice, quinoa, or lettuce for a hearty, filling meal.