By Kansas Living

Ingredients

• 2 chicken breasts, grilled and cut into bite-size pieces
• 6 cups chopped romaine and red leaf lettuce
• ½ cup grape tomatoes, halved
• 1 sweet yellow or orange bell pepper, seeds and membranes removed, chopped
• 1/2cup fresh corn kernels, may substitute frozen
• 1 cup black beans; if using canned beans, be sure they are drained and rinsed
• 2 Tbsp. chopped fresh basil leaves, or substitute 1 tsp. dried basil leaves
• 1 avocado, halved, seeded, peeled and chopped
• 1 cup crushed tortilla chips, for garnish

Dressing

• 1 cup loosely-packed cilantro
• ½ cup plain Greek yogurt
• 2 cloves garlic, minced
• juice and zest of 1 lime
• ½ tsp. red pepper flakes
• salt and pepper, to taste
• ¼ cup olive oil
• 2 Tbsp. white wine vinegar

Instructions

Prepare dressing by placing all ingredients but oil and vinegar in the bowl of a food processor. Cover bowl, and with motor running, pour oil and vinegar in a slow steam through food processor tube into bowl and process until dressing is nicely emulsified.

To assemble salad, place lettuce onto a serving platter. Top with tomatoes, bell pepper, corn, black beans, chicken, avocado and basil. Dress salad as desired with prepared dressing, then top with tortilla chips and serve.

Provided in partnership with From the Land of Kansas.