Ingredients

For the salad:
• 2 cups cooked chicken, diced or shredded (rotisserie works great!)
• 1 (15 oz) can black beans, rinsed & drained
• 1 cup corn kernels (fresh, thawed frozen, or fire-roasted)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 cups romaine or mixed greens
• Optional: sliced jalapeños, tortilla strips, or crumbled queso fresco

For the Southwest lime dressing:
• ¼ cup olive oil
• 3 tbsp fresh lime juice
• 1 tbsp honey or agave
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 garlic clove, minced
• Salt & black pepper to taste
• Optional: 2 tbsp chopped fresh cilantro

Instructions

In a large bowl, combine greens, chicken, black beans, corn, avocado, tomatoes, bell pepper, and red onion.
Dressing: Whisk olive oil, lime juice, honey, cumin, chili powder, garlic, salt, pepper, and cilantro (if using).
Drizzle dressing over salad just before serving; toss gently to coat.
Top with tortilla strips, extra avocado, or cheese if desired.