1Start with two red peppers, three heads of romaine (soaked in ice water for 10 minutes), one red onion, one cucumber, a pound of leftover grilled chicken, a can of black beans, and half a cup of toasted pepitas.
2For the dressing, blend one avocado, two cloves of garlic, a quarter cup of lime juice, two cups of cilantro, a quarter cup of yogurt, half a cup each of olive oil and water.
3Chop the red peppers, romaine lettuce, red onion, and cucumber into small pieces.
4Combine all ingredients in a bowl and toss to mix.