Heat olive oil in a large skillet over medium heat.
Add ground turkey to the skillet, breaking it apart with a wooden spoon as it cooks.
When turkey is nearly browned (about 5 minutes), sprinkle taco seasoning over the meat and stir to coat evenly.
Continue cooking until turkey is completely browned and no longer pink, about 2-3 more minutes.
Remove from heat and set aside to cool slightly.
In a small bowl, whisk together Greek yogurt, lime juice, honey, salt, and 2 tablespoons of chopped cilantro to make the dressing.
Rinse and drain black beans, then pat them dry with paper towels.
In a large salad bowl, toss the chopped romaine with half of the dressing.
Arrange the dressed lettuce on a serving platter or individual plates.
Layer the seasoned turkey, black beans, cherry tomatoes, diced avocado, and shredded cheese over the lettuce.
Drizzle the remaining dressing over the assembled salad.
Sprinkle with remaining cilantro and crushed tortilla chips just before serving.
