Creating this Spicy Southwest Chicken Salad is a journey in itself, one that invites you to immerse yourself in the process and savor every step.

1. Start by marinating the chicken breasts. In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Coat the chicken thoroughly and let it rest for at least 30 minutes, allowing the flavors to meld.

2. While the chicken marinates, prepare your vegetables. Rinse the mixed greens and pat them dry. Halve the cherry tomatoes, slice the red onion, and dice the avocado. Rinse and drain the black beans and corn.

3. Heat a skillet over medium-high heat. Add a touch of olive oil, then cook the chicken breasts until they are golden brown and cooked through, about 6-8 minutes per side. Once done, let them rest before slicing them into thin strips.

4. In a large salad bowl, assemble your salad. Start with the mixed greens as the base, then layer on the cherry tomatoes, red onion, black beans, corn, and avocado.

5. Add the sliced chicken on top, followed by fresh cilantro, a squeeze of lime, and jalapeño slices if you like an extra kick.

6. For the final touch, sprinkle tortilla strips over the salad for a delightful crunch, and drizzle with your choice of dressing.