For the Salad

• 4 cups romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup canned black beans, rinsed and drained

• 1 cup roasted or canned corn

• 1 avocado, diced

• 1 cup grilled chicken breast, sliced (or rotisserie chicken)

• ¼ cup red onion, thinly sliced

• ¼ cup tortilla strips

• 2 tbsp pepitas (optional)

For the Spicy Southwest Dressing

• ½ cup Greek yogurt (or mayo)

• 1–2 chipotle peppers in adobo (adjust heat)

• 2 tbsp lime juice

• 1 tbsp honey

• 1 tbsp cilantro, chopped

• ½ tsp chili powder

• ½ tsp garlic powder

• Salt to taste

• 1–2 tbsp water (to thin, if needed)