Step 1

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

Step 2

Coat the chicken breasts in the marinade and let sit for 30 minutes to 2 hours in the fridge.

Step 3

Preheat the grill to medium-high heat.

Step 4

Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 5

Let the chicken rest for a few minutes, then slice into strips.

Step 6

In a large bowl, combine the chopped lettuce, black beans, corn, avocado, bell pepper, and red onion.

Step 7

Add the sliced grilled chicken to the bowl and toss everything gently.

Step 8

In a small bowl, whisk together the Greek yogurt, lime juice, olive oil, and salt.

Step 9

Drizzle the dressing over the salad and toss gently to coat.

Step 10

Top with shredded cheese, crushed tortilla chips, and jalapeños, if desired.

Step 11

Garnish with extra cilantro and serve immediately.