Preparing the Quick Southwest Chicken Salad is easy if you follow these simple steps:

1. Cook Chicken: If not using pre-cooked chicken, season breasts with salt, pepper, and half of the chili powder. Cook on medium heat in a skillet until fully cooked, about 6-7 minutes per side. Let cool slightly and then shred.
2. Prepare Vegetables: While the chicken is cooking, chop the red bell pepper, red onion, and halve the cherry tomatoes. Set aside.
3. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, corn, black beans, avocado, cherry tomatoes, red bell pepper, and red onion.
4. Add Seasonings: Sprinkle the cumin, remaining chili powder, and salt and pepper, and mix well.
5. Cilantro and Lime: Add the fresh cilantro and squeeze lime juice over the top, mixing to incorporate the flavors.
6. Dress the Salad: Pour the ranch dressing (or your choice of dressing) over the salad and toss gently until everything is evenly coated.
7. Taste and Adjust: Taste the salad for seasoning and adjust with more salt, pepper, or lime juice if needed.
8. Chill (Optional): For best flavor, let it chill in the refrigerator for about 10 minutes before serving.
9. Serve: Serve fresh on plates or in bowls. You can also add tortilla chips on top for extra crunch.

These easy steps will ensure that your Quick Southwest Chicken Salad is not only flavorful but also effortlessly prepared!