Tex-Mex Chopped Chicken Salad

3 C. cooked chicken, shredded
1 head romaine lettuce, washed and cut into bite sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained (I used frozen corn that has thawed a little)
2 tomatoes, diced
2 tablespoons onion, diced
2 avacados, diced
1/4 cup fresh cilantro, chopped
1 cup crushed tortilla chips

Taco Ranch Dressing:
1/2 cup light mayo
1 (6 oz.) container plain greek yogurt
1 tablespoon ranch seasoning mix
1 tablespoon taco seasoning

1. In a large bowl, mix together all the salad ingredients, minus tortilla chips
2. In a small bowl, mix together salad dressing ingredients, Pour salad dressing over the salad, as much or as little as you like.  Top with chips and serve.

This salad makes a TON.  So sometimes I just half the recipe.

Poppyseed Dressing

1/2 C Sugar (I use 1/4 C Truvia baking blend)
1 tsp grated onion (or 1/4 tsp onion powder)
1/2 tsp salt
1 C Canola oil
1/3 C Apple cider vinegar
1 tsp Dry mustard
3/4 tsp Poppy seeds

Mix all ingredients except oil in food processor (I use a blender).  Add oil a few tablespoons at a time blending really well between batches, until all oil is added.

Note: I have found that if I add the oil in smaller increments and mix it a long time it makes the dressing really thick.  What works best for me is to add it in 1/3 cup increments and just pulse the blender a few times with each 1/3.

I like to add toasted, sugared almonds, cranberries and Parmesan cheese to my salad.  Also, the Brazilian cheese rolls go really well with this salad.