Ingredients:
- 6 cups chopped romaine lettuce (I used three heads.)
- 6 cups cubed cooked chicken (I used a small rotisserie chicken.)
- 1 and 1/2 cups corn (I used frozen corn and thawed it.)
- 1 and 1/2 cups black beans (One can.)
- 2 tomatoes, diced (I used a half container of grape tomatoes and quartered them.)
- 1 avocado, diced (I used two.)
- 1/2 red onion, diced (I used four green onions, thinly sliced, for a milder onion taste.)
- 3/4 cup shredded cheddar cheese
- 1 cup crushed tortilla chips
- handful chopped cilantro
- Dressing
- 1/2 cup plain Greek yogurt (I used nonfat.)
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- juice of 1 lime
- 1/2 jalapeño, finely diced
- 2 heaping teaspoons taco seasoning (I use mild)
- salt, to taste and if needed
Directions:
- Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference. (I threw all the ingredients in the food processor/blender. I preferred not to have diced jalapeño and garlic in the dressing for people to bite!)
- Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips right before serving. They'll stay crunchy that way.)
- Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
*www.sallysbakingaddiction.com