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Honey-Lime Vinaigrette:

2 tablespoons honey

2 tablespoons olive oil 

1 tablespoon Dijon mustard 

1 lime, juiced 

Pinch ground cumin 

Pinch cayenne pepper, optional 

Kosher salt and freshly ground black pepper

Salad:

1 cup shredded cooked chicken

1/2 cup cooked quinoa 

1/4 cup canned black beans, rinsed and drained 

1/4 cup frozen corn kernels, thawed 

2 tablespoons shredded Mexican blend cheese 

1 tablespoon sliced green onions 

1 tablespoon chopped fresh cilantro