For the Salad:

• 2 cooked chicken breasts, shredded or chopped
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn, drained
• ½ red onion, diced
• 1 avocado, diced
• ¼ cup fresh cilantro, chopped
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup tortilla strips or crushed tortilla chips (optional)

For the Dressing:

• ¼ cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper