For the Salad:

1 lb cooked chicken breast, cubed

1 cup black beans, rinsed and drained

1 cup corn, thawed if frozen or drained if canned

½ cup tomatoes, diced

½ cup red onion, diced

½ cup cheddar cheese, shredded

¼ cup cilantro, chopped

⅓ cup plain Greek yogurt

2 tbsp low-sugar BBQ sauce

½ tsp salt

½ tsp black pepper

½ tsp ground cumin

½ tsp paprika

½ tsp chili powder

½ lime, juiced (optional)

For Topping:

1 avocado, diced

Crushed tortilla chips

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In a large mixing bowl, combine diced chicken, black beans, corn, tomatoes, red onion, cilantro, and cheddar cheese.
Add Greek yogurt and BBQ sauce, then season with salt, black pepper, cumin, paprika, and chili powder. Drizzle with lime juice if desired.
Stir everything together until well combined.
Top with diced avocado and crushed tortilla chips before serving.

Greek yogurt can be replaced with mayonnaise for a creamier texture.
For a milder red onion flavor, soak diced red onions in cold water for 5 minutes before draining and adding to the salad.
Serve on its own, in wraps, or with lettuce cups for variety.