Ingredients:
4 cups chopped romaine lettuce
2 cups cooked chicken breast diced
1 cup canned black beans rinsed and drained
1 cup sweet corn kernels
1 cup cherry tomatoes halved
1/2 cup diced red onion
1 cup shredded sharp cheddar cheese
1 avocado diced
1 cup crushed tortilla chips
2 tablespoons chopped fresh cilantro
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon taco seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon honey
Salt and black pepper to taste
Jalapeno slices optional
Sliced black olives optional
Pickled onions optional
Diced bell peppers optional
Fresh lime wedges optional
Extra shredded cheese optional
Directions:
Place the mayonnaise sour cream or plain Greek yogurt fresh lime juice taco seasoning garlic powder smoked paprika ground cumin and honey in a medium mixing bowl.
Season the dressing with salt and black pepper to taste.
Whisk the dressing thoroughly until all the ingredients are completely combined and the mixture is smooth and creamy.
Place the prepared dressing in the refrigerator while preparing the remaining salad ingredients.
Wash the romaine lettuce thoroughly under cold water and dry it completely.
Chop the romaine lettuce into bite sized pieces and place it in a large salad bowl.
Wash the cherry tomatoes and slice each tomato in half.
Peel and dice the red onion.
Cut the avocado in half remove the pit and peel then dice the avocado into bite sized pieces.
Drain and rinse the canned black beans thoroughly.
Drain the corn if using canned corn.
Prepare the cooked chicken breast by cutting it into bite sized cubes.
If desired season the diced chicken lightly with salt black pepper and a small pinch of smoked paprika.
Add the diced chicken black beans corn cherry tomatoes red onion shredded sharp cheddar cheese and diced avocado to the bowl with the romaine lettuce.
Add the chopped fresh cilantro and crushed tortilla chips.
Gently toss the ingredients together until evenly distributed taking care not to mash the avocado.
Remove the chilled Creamy Southwest Dressing from the refrigerator.
Pour the desired amount of dressing over the salad and gently toss until the ingredients are evenly coated.
Add jalapeno slices sliced black olives pickled onions diced bell peppers fresh lime wedges or additional shredded cheese if desired.
Serve the Creamy Southwest Chicken Crunch Salad immediately while the lettuce and tortilla chips are crisp.
