Southwestern Chicken Salad

A mix of lettuces with corn, black beans, olives, tomatoes and red onion topped with tender, rotisserie chicken and tortilla strips for crunch.
Ingredients (4-6 servings)
  • 4 corn tortillas
  • 1-2 teaspoons olive oil
  • sea salt and fresh black pepper
  • 4 cups chopped Romaine
  • 4 cups shredded or chopped Iceberg
  • 1 (14 ounce) can black beans, drained, rinsed and heated
  • 1 (14 ounce) can black olives, chopped
  • 2 ears corn, cooked, kernels removed from cob
  • 1 cup tomatoes, chopped
  • 1 small red onion, cut in thin slices
  • 1 cooked rotisserie chicken 
Avocado Lime Dressing
  • 1/3 cup olive oil, plus more if needed
  • 2 avocados
  • 1/2 cup sour cream
  • 2-3 tablespoons fresh lime juice
  • 1 small clove garlic
  • sea salt and fresh black pepper
Instructions
  • Preheat oven to 350 degrees F. Brush each side of the tortillas with oil. Stack and cut into 1/8 inch thick strips. Spread on baking sheet, sprinkle with salt and pepper. Bake about 10-15 minutes until golden brown, tossing once halfway through.
  • Meanwhile toss romaine, iceberg, beans, olives, corn, tomatoes and onion in a large mixing bowl. Thinly slice the chicken or shred. Serve on top of the salad or toss right in with tortilla strips and drizzle generously with dressing.
Dressing
  • In a food processor pulse everything but salt and pepper together until smooth. Add more oil if needed to make a pourable dressing. Season with salt and pepper to taste.

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