TEX-MEX CHOPPED CHICKEN SALAD

Ingredients:

For the Salad:

• 2 cups cooked, chopped chicken breast
• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup tortilla strips or crushed tortilla chips

For the Dressing:

• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Prepare the Dressing:

1. In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, cumin, garlic powder, salt, and pepper until smooth and well combined. Adjust seasoning to taste. Set aside.

Assemble the Salad:

2. In a large mixing bowl, combine chopped romaine lettuce, cherry tomatoes, corn kernels, black beans, red bell pepper, avocado, red onion, cilantro, and chicken breast.
3. Toss the salad ingredients until evenly mixed.

Serve:

4. Drizzle the prepared dressing over the salad, tossing to coat all ingredients well.
5. Top the salad with shredded cheddar cheese (if using) and tortilla strips or crushed tortilla chips for added crunch.
6. Serve immediately and enjoy your Tex-Mex Chopped Chicken Salad!

Tips:

• You can adjust the quantities of the salad ingredients to your preference.
• For a spicier kick, add a diced jalapeño pepper to the salad.
• The dressing can be made ahead and stored in the refrigerator for up to 3 days.

Enjoy your meal!…