Marinade:

4 boneless skinless chicken breasts 6 oz each.

3 tablespoon olive oil divided.

1 tsp garlic powder.

1 tsp ground cumin.

1/2 tsp smoked paprika.

Kosher salt and ground pepper to taste

Avocado Dressing:

1 large avocado.

1/4 cup olive oil.

1/2 cup Greek yogurt.

1 tbsp wine vinegar.

1 lime juiced, and zested.

1/2 bunch fresh cilantro.

2 tsp dried oregano.

Kosher salt and pepper to taste.

Salad bowl:

4 cups romaine lettuce chopped.

1 1/2 cup cherry tomatoes quartered.

14 oz can black beans rinsed and drained.

8 oz can corn rinsed and drained.

1 medium red onion thinly sliced.

1/2 bunch fresh cilantro chopped