Chili Lime Chicken Salad

Marinade:
1/4 cup fresh lime juice
1/3 cup water
2 Tbsp vegetable oil
1 large clove garlic, pressed
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
dash onion powder

Cut 2 boneless skinless chicken breast into pieces and marinade for about 30 minutes. Cook chicken until sauce is absorbed and chicken is browned. Set aside.

1 head of Romaine Lettuce torn into bite size pieces

Topping:
1 can black beans, drained
1 can mexican corn, drained
1 red pepper
1/3 cup green or purple onion

Mix above ingredients and put in dish for topping on salad

Salad Dressing:
1/2 cup olive oil
2 Tbsp lime juice
2 Tbsp cilantro
11/2 tsp sugar
1 clove minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Mix in blender or food processor

Arrange Salad, top with chicken, black bean topping and sliced avacodo. Drizzle Dressing over top and garnish with fresh cilantro. Enjoy!