It’s going to be a scorcher today, so cool off with this delicious, filling salad.
Southwest flavors come together beautifully in this simple meal. For the dressing, you mix chipotle salsa, mayonnaise and fresh lime juice. Then top romaine lettuce with chopped chicken, fresh corn, black beans, avocado and tomato. Serve it with tortilla chips; shredded cheese and cilantro are optional but add a lot to this salad.
Bell peppers would be a nice addition, too.
It’s that easy. Enjoy
Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing
1 head of Romaine lettuce
1 ear of corn
1 ¼ cups chopped rotisserie chicken breast
1/3 cup black beans, drained
2 campari tomatoes
1/3 cup mayonnaise
¼ cup Pace Southwest Chipotle Salsa
1 tablespoon fresh lime juice
Shredded cheese to garnish (optional)
Place corn in its husk in the microwave and cook for 3 ½ minutes. Remove and when it’s cool enough to handle, shuck it and slice corn off the cob. Set aside.
Tear romaine into pieces and divide between two bowls.
Pull chicken breast off chicken and discard skin. Chop and sprinkle over salad.
Drain your black beans and divide between the salads.
Slice avocado in half and cut each half into slices and place half an avocado on each salad.
Chop tomatoes and divide between the salads. Sprinkle corn over salads.
For the dressing, whisk together mayonnaise, salsa and lime juice. Drizzle over salads. Garnish each plate or bowl with tortilla chips. If desired, sprinkle with cheese and fresh cilantro. Serve.