Start by dicing the cooked chicken breast into bite-sized pieces. If using shredded rotisserie chicken, fluff it up with a fork.

In a large salad bowl, combine a generous handful of mixed greens.

Gently fold in the halved cherry tomatoes, thinly sliced red onion, corn kernels, and black beans.

Slice or cube the avocado and carefully add it to your salad.

In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.

Drizzle the dressing over the salad mix, then toss gently.

Serve immediately or allow it to chill for a few minutes.