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Tex-Mex Salad
Nb persons: 0
Yield: 3/4 cup dressing
Preparation time:
Total time:
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| 3 1/2 cups | chopped cooked chicken |
| 112oz | can of kernel corn, drained |
| 1 19oz can | black beans, rinsed and drained |
| 2 cups | chopped red onion |
| 2 1/2 cups | halved grape tomatoes |
| 1 | ripe avocado, chopped |
| 5 cups | coarsely chopped romaine lettuce |
| Salsa Dressing: | |
| 1/2 cup | salsa |
| 1/4 cup | olive oil |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | sour cream |
| 3 cups | tortilla chips |
Combine first 7 ingredients in large serving bowl.
Salsa Dressing: combine first 4 ingredients in jar with tight fitting lid. Shake well. Makes 3/4 cup dressing. Drizzle over chicken mixture.
Add tortilla chips. Toss.
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