Prep the greens: Rinse and dry the romaine or mixed greens well. Chop into bite-size pieces and spread in a large bowl or a wide platter. Dry greens help the dressing cling better.

Shred the chicken: Remove skin and bones, then shred the rotisserie chicken into bite-size pieces. You want about 3 cups. Warm it briefly in a skillet if you like, but it’s great cold too.

Season the chicken: Toss the shredded chicken with 1–2 tablespoons taco seasoning, a drizzle of olive oil, and a squeeze of lime. Taste and add salt if needed. This step wakes up the flavor fast.

Mix the dressing: In a small bowl, whisk Greek yogurt, 1–2 tablespoons olive oil, juice of 1 lime, a big pinch of salt, black pepper, and a few dashes of hot sauce or minced chipotle. Thin with a splash of water until pourable. Adjust salt and acid to taste.

Chop the veggies: Halve the cherry tomatoes, dice the cucumber and avocado, and thinly slice the red onion. If using radishes or scallions, slice them now.

Prep the beans and corn: Rinse and drain the black beans. Drain corn if canned. Pat both dry with a paper towel so they don’t water down the salad.

Assemble the base: Add seasoned chicken, black beans, corn, tomatoes, cucumber, red onion, and cilantro over the greens. Sprinkle cheese if using.

Add crunch: Right before serving, top with crushed tortilla chips or baked strips. Add avocado last so it stays fresh.

Dress and toss: Drizzle on the dressing and toss gently to coat. Taste and finish with more lime juice, salt, pepper, or hot sauce.

Plate it up: Serve immediately. Add a spoonful of salsa or a few pickled jalapeños if you want extra kick.