Chipotle Chicken Taco Salad

This was really good. Here's where it came from.

Dressing:

• 2/3 cup sour cream or yogurt (I used sour cream)
• 1 tablespoon minced chipotle chile, canned in adobo sauce (I found this in the ethic section at Rainbow Foods)... when I make it again, I don't think I will even bother with it though.
• 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) Leftover grilled chicken works too.
• 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 cup corn

To prepare dressing, combine first 7 ingredients, stir until well mixed.

To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.

Serve alone or with tortilla chips or in a lettuce wrap.