Chicken, Corn, & Black Bean Salad with Avocado Dressing

CHICKEN SALAD

5 cups chopped romaine lettuce

1 cup chopped cooked chicken

1 cup chopped cucumber

1 cup matchstick-cut peeled jicama

1/2 cup chopped plum tomato

1/2 cup thawed frozen corn

1/2 cup drained and rinsed canned black beans (from 1 [15-ounce] can)

1/4 cup coarsely chopped fresh cilantro

1 oz Monterey Jack cheese, shredded

AVOCADO DRESSING

1 small avocado, pitted

1 small shallot

1 medium garlic clove

1/4 cup plain whole-milk Greek yogurt

3 tbsp olive oil

2 tbsp water

2 tbsp packed fresh cilantro leaves

2 tbsp seasoned rice vinegar

1 tbsp fresh lime juice

1/2 tsp kosher salt

1/4 tsp black pepper