Nutritional Information: 660 Calories | 580mg Sodium | 37g Fat | 48g Protein | 34g Carbs | 9g Fiber

Yields:  6 servings | Total Time: 10 minutes

Ingredients: 

Salad

• 6 cups romaine lettuce (chopped)
• 6 cups cooked chicken (cubed )
• 1 1/2 cups corn
• 1 1/2 cups black beans
• 2 tomatoes (diced)
• 1 avocado (diced)
• 1/2 red onion (diced)
• 3/4 cup shredded cheddar cheese
• 1 cup tortilla chips (crushed)
• 1 handful chopped cilantro

Dressing

• 1/2 cup nonfat plain greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• 1 lime (juiced)
• 1/2 jalapeno chilies (finely diced)
• 2 teaspoons taco seasoning

Directions: 

1. Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

Source: https://sallysbakingaddiction.com/2016/07/01/southwestern-chopped-chicken-salad/