Crunchy Chicken Taco Salad

In a bowl, whisk together ½ cup sour cream (or Greek yogurt), ½ cup salsa, 1 tbsp fresh lime juice, ½ tsp cumin, ½ tsp garlic powder, salt, and black pepper until completely smooth and creamy.

If chicken is unseasoned, warm 2 cups shredded chicken in a skillet over low heat with 1 tbsp taco seasoning and 2 tbsp water for 2 to 3 minutes until evenly coated. Let cool slightly to avoid wilting the greens.

In an extra-large mixing bowl, layer 4 cups chopped romaine lettuce, seasoned shredded chicken, 1 cup halved cherry tomatoes, 1 cup sweet corn, 1 can rinsed black beans, ½ cup diced red onion, 1 cup shredded cheese, and ¼ cup chopped cilantro.

Drizzle creamy dressing over the assembled salad. Using large tongs, gently toss from the bottom up until every leaf and ingredient is evenly and lightly coated.

Gently fold in 1 diced avocado and top generously with 1 to 2 cups roughly crushed taco shells or tortilla chips. Serve immediately while chips are perfectly crisp.