In a blender, combine ¼ cup mayonnaise, ¼ cup plain nonfat Greek yogurt, the juice of 1 fresh lime, 1-2 chipotle peppers in adobo, 1 tablespoon adobo sauce, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and ¼ teaspoon chipotle powder if desired. Blend on high until smooth and creamy, about 30 seconds, then set aside to let the flavors meld.

In a large mixing bowl, add 2 cups of shredded cooked chicken, preferably from a rotisserie for convenience. Next, stir in 1 can of drained and rinsed black beans, 1 diced red bell pepper, and 1 diced orange bell pepper for a pop of color. Chop 1-2 romaine ribs or celery for a freshness crunch, along with ¼ cup finely diced red onion and 2 chopped green onions for additional flavor.

Pour the chipotle dressing over the salad mixture, ensuring even coverage. Gently toss all ingredients together until everything is well coated and vibrant. Check the flavor, and season with additional kosher salt and freshly cracked black pepper to taste.

You can serve this flavorful Chipotle Chicken Salad immediately, or transfer it to an airtight container for refrigeration. It keeps well for 3 to 5 days, making it perfect for meal prep. Enjoy it on its own, with crunchy tortilla chips, or wrapped in crisp lettuce leaves.