Grill or roast chicken breasts until cooked through and let cool, then slice or shred the chicken.
In a large salad bowl, combine the chopped romaine lettuce, diced bell peppers, corn kernels, and black beans.
Add the sliced or shredded chicken to the salad bowl.
Prepare the dressing by whisking together olive oil, lime juice, chopped cilantro, cumin, and a pinch of salt and pepper.
Drizzle the dressing over the salad and toss gently to coat all the ingredients.
Serve the Southwestern Chicken Salad chilled or at room temperature, garnished with additional cilantro if desired.

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