– 5 ounces spring greens chopped – 4 cups cooked chicken chopped into cubes* – 1 14-ounce can black beans, drained and rinsed – 1 14-oz can whole corn kernels, drained – 1 cup cherry tomatoes halved – 1 large ripe avocado diced – ⅔ cup red onion thinly sliced (about ½ a red onion) – ¾ cup shredded cheddar cheese – ⅔ cup fresh cilantro chopped For the Dressing: – ½ cup plain Greek yogurt – 3 Tbsp avocado oil or olive oil – 1 Tbsp rice vinegar or apple cider vinegar – 2 Tbsp fresh lime juice – 1 Tbsp pure maple syrup – 2 to 5 chipotle chilis in adobo sauce** – 1 large clove garlic minced – ½ tsp sea salt to taste – ¼ tsp black pepper to taste