Ingredients:

• 2 romaine hearts
• 1 pint grape tomatoes
• 1/2 oz cilantro leaves
• 1 can black beans, drained and rinsed
• 1 c corn
• 4 boneless, skinless chicken breasts (4 oz each)
• 1 TB olive oil
• 2 limes
• 4 oz/.5 c nonfat, plain greek yogurt
• 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp sweet paprika
• salt and pepper to taste
• 2 avocados

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Mix together chili powder, cumin and paprika in a small bowl.
3. Line baking pan with parchment paper, and toss corn and black beans (after draining and rinsing) with 1 tsp of olive oil and 1/2 of the seasoning mix.  Roast in 425 degree oven for 8-10 minutes until corn is slightly browned.  Remove from oven and allow to cool.
4. While corn and beans are roasting, heat remaining 2 tsp of olive oil in a large pan over medium high heat until shimmering.  Season chicken with remaining spice mix and cook in pan, 6 minutes per side, or until cooked through.  Remove from plate and allow to rest for 5-10 minutes, then chop roughly.  Allow to cool.
5. To make dressing, roughly chop cilantro, zest half of one lime, and add zest, cilantro, juice of 1 and 1/2 limes, greek yogurt and 1/4 tsp each of salt and pepper (optional) to a food processor or blender and process/blend until smooth. Cut remaining lime in 4 wedges and reserve for later.
6. Halve romaine hearts lengthwise and thinly slice leaves crosswise.  Halve tomatoes.
7. Once beans and corn and chicken are cooled, layer salad ingredients in 4 mason jars (affiliate link) in the following order (bottom to top): dressing, beans and corn, romaine and tomatoes, chicken, lime wedge.
8. Seal jars and store salads in refrigerator for up to 4 days.
9. Immediately prior to serving, slice 1/2 of an avocado, plate salad, and top with avocado slices.