Place the chicken breasts into a plastic bag. Add the chili powder, garlic powder, salt, pepper, and cumin. Pour in 2 tbsp. of the olive oil and juice from one of the limes. Seal the bag and remove the air. Massage and toss the chicken inside the bag so it's fully coated. While you can let this rest while you prep the remainder of your salad, the chicken does taste even better if you marinade a minimum of 2 hours.

Prep the salsa/veggie base for your salad. In a bowl combine the red onion, tomatoes, peppers, jalapeno, corn, and cilantro. Sprinkle the remaining olive oil and juice of the last lime into the bowl. Season with a little salt and pepper and fold until mixed. Set it aside.

Make your quick and easy avocado dressing. Ranch also goes well with this recipe too.

Preheat your grill to medium heat (400-450 F.). Make sure it's clean and the grates are oiled.

Grill your chicken 6-8 minutes or so, flipping a few times as needed. It should reach an internal temperature of 165 F. Remove the chicken and let them rest for 5-10 minutes.

Platter your lettuce, add the sliced chicken, and top with your salsa mixture. Add the slice avocado pieces and the hard boiled egg. Top with your dressing and serve.