If you're not using rotisserie chicken, cook two boneless, skinless chicken breasts by poaching them in lightly salted water for 15–18 minutes until cooked through. Let cool, then shred using two forks. Season lightly with salt, pepper, and a pinch of cumin for extra flavor.

Dice the red bell pepper, halve the cherry tomatoes, mince the jalapeño, and finely chop the red onion. Rinse your black beans and drain the corn thoroughly. Having everything prepped and ready before mixing keeps the process smooth and efficient.

In a small bowl, whisk together the Greek yogurt, fresh lime juice, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning as needed. The dressing should be creamy, tangy, and boldly spiced. Add a splash of water to thin it out if preferred.

In a large mixing bowl, combine the shredded chicken, black beans, corn, cherry tomatoes, red onion, bell pepper, jalapeño, and cilantro. Pour the dressing over the top and toss everything together until evenly coated. Every bite should carry that smoky, zesty southwestern flavor.

Gently fold in the chopped romaine or mixed greens. If eating immediately, add the diced avocado now and toss lightly. If meal prepping, store the avocado separately and add it fresh each day to prevent browning and maintain the best texture.

Divide the salad into individual meal prep containers or serve immediately in bowls. Garnish with extra cilantro, a squeeze of fresh lime, and a few tortilla strips for crunch if desired. Your southwestern chicken salad lunch is ready to impress.