For the Salad: – 5 ounces spring greens chopped – 4 cups cooked chicken chopped into cubes* – 1 14-ounce can black beans, drained and rinsed – 1 14-oz can whole corn kernels, drained – 1 cup cherry tomatoes halved – 1 large ripe avocado diced – ⅔ cup red onion thinly sliced (about ½ a red onion) – ¾ cup shredded cheddar cheese – ⅔ cup fresh cilantro chopped For the Dressing: – ½ cup plain Greek yogurt – 3 Tbsp avocado oil or olive oil – 1 Tbsp rice vinegar or apple cider vinegar – 2 Tbsp fresh lime juice – 1 Tbsp pure maple syrup – 2 to 5 chipotle chilis in adobo sauce** – 1 large clove garlic minced – ½ tsp sea salt to taste – ¼ tsp black pepper to taste
Use a small bowl to mix everything if you don't have a blender. First, finely cut the chipotle chilies. Store in an airtight container until use.
Serve salad in huge bowls and enjoy! Add crushed tortilla chips or sour cream. Keep leftover salad in an airtight jar in the fridge for 24 hours.