• 2 cups cooked chicken breast, finely chopped (rotisserie chicken works great here)
• 1 cup cherry tomatoes, quartered
• 1 cup corn kernels (fresh, grilled, or thawed frozen corn)
• 1 medium avocado, diced
• 1/2 cup red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 4 cups chopped romaine lettuce or mixed greens
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 tablespoon olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• Optional: Tortilla strips or crushed tortilla chips for crunch

If you don’t have fresh lime, a splash of apple cider vinegar or white wine vinegar makes a good substitute in the dressing. For dairy-free options, swap the shredded cheese for a sprinkle of nutritional yeast or leave it out altogether—my family has enjoyed it both ways!