Chipotle Chicken Taco Salad

    Dressing:     1/3 cup chopped fresh cilantro     2/3 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     1/4 teaspoon salt     Salad:     4 cups shredded romaine lettuce     2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)     1 cup cherry tomatoes, halved     1/2 cup diced peeled avocado     1/3 cup thinly vertically sliced red onion     1 (15-ounce) can black beans, rinsed and drained     1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained Preparation     To prepare dressing, combine first 7 ingredients, stirring well.     To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.     Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.