For the Salad:

• 2 cups cooked chicken breast, shredded or chopped
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/3 cup shredded cheddar or Mexican blend cheese

For the Dressing:

• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Optional: tortilla strips or crushed tortilla chips for crunch