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Season and grill the chicken first so it has time to cool. Skip if using another cooked chicken or rotisserie chicken.
For the dressing, add cilantro, lime juice, apple cider (or white wine) vinegar, honey, garlic powder, salt and pepper to a food processor. Blend just a few seconds, then use the divot in the lid to slowly drizzle in olive oil while blending to emulsify. Add greek yogurt and blend again until smooth.
In a large mixing bowl, add bell peppers, red onion, tomatoes, jalapeño, corn, beans, cilantro, and taco seasoning. Chop the cooked chicken and add, along with ½ of the dressing. Mix until combined and season with salt as needed.
Chill: If time allows, let sit in the fridge for an hour or more before serving to let flavors combine. Stir before serving and adjust salt levels as needed.
To serve: Enjoy alone or top with cotija cheese and avocado.
Dressing: ½ batch is ~80g. Store leftover dressing in an airtight container in the fridge 5-7 days.
Chicken: Grilled, pre-cooked or shredded rotisserie chicken all work great for this recipe.