Step 1

Whisk together orange juice, lime juice, olive oil, garlic, salt, chili powder, cumin, paprika, oregano, black pepper and cayenne pepper in a large bowl. Taste and adjust seasoning. Pour half of the dressing into a small container, and set aside for serving with the salad dressing.

Step 2

Add chicken to the large bowl of dressing and set aside to marinate, for at least 15 minutes or up to overnight.

Step 3

Heat a grill pan or large skillet over medium-high heat. Once hot, add chicken. Cook until chicken has reached an internal temperature of 165ºF, about 5-7 minutes per side. Remove chicken and loosely cover with foil to keep warm.

Step 4

Add peppers and onion to the skillet and cook, stirring occasionally, until beginning to soften, about 5-7 minutes. Shut off heat, and let cool slightly.

Step 5

Slice up chicken.

Step 6

Assemble the salads: Divide lettuce, avocado, tomatoes, black beans (if using), cilantro leaves (if using) in a bowl. Divide the chicken and pepper mixture on top, then drizzle over 1-2 tablespoons of the reserved dressing. Serve immediately.