Marinate 2 cups of diced chicken breast in lime juice, cumin, and chili powder for about 30 minutes.

Heat a skillet over medium-high heat and cook the marinated chicken for 5-7 minutes until golden brown and fully cooked.

Chop up your favorite salad veggies—bell peppers, red onion, and cherry tomatoes.

In a small bowl, whisk together olive oil, lime juice, and a pinch of salt.

In a large bowl, combine the chopped veggies and cooked chicken. Drizzle with dressing and toss gently.

Serve in bowls or plates, optionally topping with avocado slices.