- 2
- 10 mins
- 10 mins
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Ingredients
- Dressing:
- 6 C Romain Lettuce
- 1 C Rotisserie Chicken, shredded
- 1 Red Bell Pepper, sliced
- 1/2 C Canned Black Beans (rinsed)
- 1/3 C sour Cream
- 3 T Lime Juice
- 1/4 t chili powder
- 1/4 t Kosher Salt
- Tortilla chips
Preparation
Step 1
Divide the salad ingredients between two lunch containers.
In a small bowl, whisk together the dressing ingredients. Divide between two small containers.
Refrigerate the salad and dressing separately for up to 1 day.
Serve the salad with the dressing and tortilla chips.