Southwestern Chopped Chicken Salad

• Gluten free

• Meat

  • 1 6 cups cubed cooked chicken, cooked

• Produce

  • 1 Avocado
  • 1 1/2 cups Black beans
  • 1 handful Cilantro
  • 1 1/2 cups Corn
  • 1/2 Red onion
  • 6 cups Romaine lettuce
  • 2 Tomatoes

• Snacks

  • 1 cup Tortilla chips

• Dairy

  • 3/4 cup Cheddar cheese

Found on sallysbakingaddiction.com

Ingredients

• 6 cups chopped romaine lettuce
• 6 cups cubed cooked chicken1
• 1 and 1/2 cups corn
• 1 and 1/2 cups black beans
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 red onion, diced
• 3/4 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• handful chopped cilantro

Directions

• Add all of the salad ingredients to a large bowl. (If youre not serving it right away, add the tortilla chips on last right before serving. Theyll stay crunchy that way.) Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference. Spoon dressing over salad, then give everything a big toss to combine. Serve cold. Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.