For the salad

• 2 cups Romaine or spring mix (Romaine holds up best under toppings.)
• 1 cup Cooked grilled chicken breast or thighs, sliced (Use grilled, rotisserie, or shredded chicken.)
• 1 cup Black beans, rinsed and drained (Add extra fiber and creaminess.)
• 1 cup Corn (fresh or frozen) (Can be substituted with canned corn.)
• 1 medium Red bell pepper, diced (Can use different colors of peppers.)
• 1 cup Cherry tomatoes, halved (Add sweetness and color.)
• 1/4 cup Red onion, diced (Can be adjusted to taste.)
• 1 medium Avocado, sliced (Or use a small scoop of guacamole.)
• 2 tablespoons Fresh lime juice (Wakes up the flavors.)
• 1 bunch Fresh cilantro, chopped (Essential for Southwest flavor.)
• 1/2 cup Tortilla strips or crushed baked tortilla chips (Optional for extra crunch.)

For the dressing

• 1 cup Greek yogurt (Can be substituted with dairy-free yogurt.)
• 1 tablespoon Olive oil (For creaminess.)
• 2 tablespoons Lime juice and zest (Freshly squeezed for best flavor.)
• 1 clove Garlic, minced (For extra flavor.)
• 1 teaspoon Honey (Balance for tanginess.)
• 1/2 teaspoon Chipotle in adobo or chipotle powder (For a smoky edge.)
• to taste Salt (Adjust based on taste.)