mexican chicken fajita salad

Ingredients

• 2 pounds chicken breast,or chicken breast tenders
• 2 cups mexican cheese blend shredded
• 1 - large head of romaine lettuce
• 2 cups corn and black bean avocado salsa recipe below
• 1 pint grape tomatoes chopped
• TORTILLA STRIPS
• 4 - tortilla rounds
• 3/4 teaspoon salt
• CHICKEN MARINADE
• 1/4 cup water
• 1/4 cup lime juice
• 3 teaspoons instant chicken bouillon powder
• 1/4-1/2 teaspoon cayenne pepper depending on how spicy you like your chicken
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons sugar
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• CHEESE QUESADILLA OPTIONAL
• 1 cup mexican cheese blend shredded
• 2 - flour tortilla's
• 2 tablespoons canola oil
• SALSA FOR SALAD
• 15 ounces can black beans rinsed well,and strained
• 15 ounces can of sweet corn rinsed and strained
• 14 ounces can of diced tomatoes with green chili's juice and all
• 1 - avocado peeled and chopped
• 1 pint grape tomatoes quartered
• 1/2 - red onion finely chopped
• 2 teaspoons honey
• 1/4 -1 /2 teaspoon cayenne pepper depending on how spicy you like it
• 3 tablespoons lime juice divided
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• DRESSING OPTIONAL: 2 SMALL ORANGES, JUICED OR 1 LARGE ORANGE, JUICED 2 TABLESPOONS BALSAMIC VINEGAR 2 TABLESPOONS HONEY 1 CLOVE GARLIC, PEELED 3/4 TEASPOON SALT 3/4 TEASPOON FRESHLY GROUND BLACK PEPPER 3/4 CUP EXTRA-VIRGIN OLIVE OIL.