Serves: 6
Prep: 1 hour 15 minutes  

For Creamy Avocado Cilantro Dressing:

¾	cup chopped cilantro
½	cup plain whole milk yogurt
1½	tablespoon fresh lime juice
½	teaspoon garlic powder
½	teaspoon salt
1½	tablespoons olive oil
1	teaspoon honey
1	teaspoon cumin powder
1/3	medium avocado

For Chicken:

1½	pounds boneless, skinless chicken breasts
2	teaspoons canola oil
	salt and pepper to taste

Other:

1½	cups frozen corn
1½	cups canned black beans
12	cups green leaf lettuce, chopped
1½	cups diced tomatoes
1½	cups avocado, sliced
3	ounces corn chips
¾	cup shredded cheddar cheese

1.  For Creamy Avocado Cilantro Dressing: Combine all ingredients in blender and blend until smooth and consistent.  Chill for 1 hour.
2.  For Chicken: Season chicken with salt and pepper to taste. Heat canola oil in skillet over medium high heat, until shimmering. Add chicken and cook 4 minutes. Flip and cook 3-4 minutes more, until golden brown and cooked through. Transfer chicken to cutting board, slice and set aside.
3.  Heat corn and beans in a small sauce pan over medium heat until warmed. Set aside.
4.  Toss lettuce with dressing until coated.  Evenly portion salad among 6 bowls as follows: lettuce and dressing, chicken, corn and bean mixture, tomatoes, avocado, corn chips and cheese.

Total Per Serving:  474 cal., 23 g fat (5 g sat. fat), 70 mg chol., 682 mg sodium, 747 mg pot., 36 g carb., 6 g sugar, 7 g fiber, 36 g pro.

Creamy Avocado Cilantro Dressing, Per Serving (about 2 tablespoons): 62 cal., 5 g fat (1 g sat. fat), 0 mg chol., 206 mg sodium, 74 mg pot., 3 g carb., 2 g sugar, 1 g fiber, 2 g pro.