- Serves 6
- 10 minutes
- 0 minutes
- Rating: ★★★
Ingredients
- 50 oz chopped romaine lettuce
- 3 lbs cooked chicken, chopped
- 12 oz corn
- 2 tomatoes, diced
- 1 avocado, diced
- 1 red onion, diced
- 12 oz black beans
- 3/4 cup shredded cheddar cheese
- handful chopped cilantro
- Dressing
- 1/2 cup plain Greek yogurt (I use nonfat)
- 3 Tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced garlic
- juice of 1 lime
- 1/2 jalapeño, finely diced
- 2 heaping teaspoons taco seasoning (I use mild)
- salt, to taste and if needed
- Dressing Creamy
- 1/2 cup Greek yogurt
- 1/4 cup packed cilantro with stems
- 1/2 lime, juiced
- 1/4 teaspoon salt
Directions
- Add all of the salad ingredients to a large bowl. (If you’re not serving it right away, add the tortilla chips on last right before serving. They’ll stay crunchy that way.)
- Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
- Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
- Make ahead tip: You can prepare this salad the day before through step 3. The flavors get even better on day 2! Add the tortilla chips right before serving.