Crunchy Chicken Taco Salad

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

If using unseasoned chicken, warm 2 cups shredded cooked chicken in a skillet over low heat with 1 tbsp taco seasoning and 2 tbsp water for 2 to 3 minutes until evenly coated. Remove from heat and let cool slightly so warm heat does not wilt raw greens.

In an extra-large mixing bowl, layer 4 cups chopped romaine lettuce, slightly cooled seasoned 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 the creamy taco dressing over the assembled salad bowl. Using large tongs, gently toss from the bottom up until every leaf and topping is 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 the chips maintain maximum crispness.