Fire Roasted Chicken Salad - California Ripe Olives

Ingredients

• 1/3 cup olive oil
• 1 tablespoon chili powder
• 1 tablespoon garlic, minced
• 2 teaspoons cumin, ground
• 1 teaspoon Kosher salt
• 1 1/2 pounds chicken breast, boneless, skinless
• 6 ounces zucchini, sliced lengthwise 1/4-inch thick
• 6 ounces fennel, cut into 2-inch wedges
• 3 (6 oz.) heads Romaine lettuce, chopped
• 1 (4 oz.) cup Queso fresco, crumbled
• 1 cup California Black Ripe Olives, drained
• 3 tablespoons red wine vinegar
• 2 tablespoons sunflower seeds, toasted