Tex-Mex Chicken Salad

By courtneyepowell

Ingredients

• 2 1/2 cup(s) shredded rotisserie chicken
• 1 can(s) (15 1/2-ounce) pinto beans, rinsed
• 1 head(s) romaine lettuce, cut into bite-size pieces
• 1 cup(s) (from 1 ear) fresh corn kernels
• 1 cup(s) fresh cilantro
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup(s) fresh lime juice
• 2 tablespoon(s) lowfat sour cream
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) honey
• Kosher salt
• Pepper
• Tortilla chips, for serving

Details

Servings 4
Adapted from womansday.com

Preparation

Step 1

In a large bowl, gently toss together the chicken, beans, lettuce, corn, cilantro, avocado, and onion.

In a bowl, whisk together the lime juice, sour cream, oil, honey, and 1/2 teaspoon each salt and pepper.

Drizzle the dressing over the salad and gently toss to combine. Serve with tortilla chips, if desired.

Switch It Up: Take this hearty salad to go: Roll it up in a large flour tortilla or sandwich wrap.


Read more: Tex Mex Chicken Salad Recipe - Woman's Day