Chipotle Chicken Taco Salad

Dressing:

⅓ cup chopped fresh cilantro

⅔ cup light sour cream

1 tablespoon minced chipotle chile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

4 teaspoons fresh lime juice

¼ teaspoon salt

Salad:

4 cups shredded romaine lettuce

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1 cup cherry tomatoes, halved

½ cup diced peeled avocado

⅓ cup thinly vertically sliced red onion

1 (15-ounce) can black beans, rinsed and drained

1 (8¾-ounce) can no-salt-added whole-kernel corn, rinsed and drained.