Chicken Fiesta Salad

from The Girl Who Ate Everything

Mix 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and rub it into 2 boneless chicken breasts which have been patted dry.  Cook chicken in a skillet with a little bit of oil.  Remove from skillet when done and chop into chunks.

For the dressing, add the following ingredients to a blender and blend until smooth.  Chill in the refrigerator until serving.
1 chipotle pepper (in adobo sauce)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tsp lime juice
1/3 cup cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp salt

Salad ingredients
10 cups chopped green leaf or romaine lettuce
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can corn, drained
1/2 red onion, chopped
1 large tomato, diced
1 avocado, diced