Heat a medium skillet over medium heat. Add a little olive oil to the pan.

In a small bowl combine the chili powder, oregano, garlic powder, cumin, salt and pepper. Sprinkle over the chicken breasts. Add to the pan and cook until juices run clear and the center is no longer pink when cut. If you have really thick or large chicken breasts you may want to cut them in half to speed up the cooking. Otherwise lower the heat of your pan a little so they don't burn before cooking all the way through.

While the chicken is cooking assemble your salad with the romaine, black beans, tomatoes, cheddar, cilantro, green onions and avocado (and optional tortilla chips) and distribute between two large bowls.

After the chicken has rested for 5 minutes slice and lay on top of your salads.

Combine all ingredients in a small mason jar and shake until combined. **This dressing gets stronger and more flavorful the longer it sits** Store in the refrigerator for up to 3 days.