In a large mixing bowl, combine shredded chicken, drained and rinsed black beans, corn, diced tomatoes, diced bell pepper, finely diced red onion, chopped cilantro, and avocado if using. Gently mix to ensure even distribution.

In a separate small bowl, whisk together plain Greek yogurt, fresh lime juice, taco seasoning, minced garlic, and honey until smooth. Adjust lime juice and seasoning to taste.

Pour the prepared dressing over the salad mixture in the large bowl. Gently toss the salad until all ingredients are evenly coated in the dressing.

Scoop the Southwest Chicken Salad into serving bowls, pairing with tortilla chips or using lettuce wraps. Store leftovers in a sealed container for up to 3-4 days.