Southwest Chicken Chop Salad

In my house, a great salad goes a long way! My kids all love salad, especially Tyler! This recipe was no exception, he ate 3 large bowls. What a great combination with beans, tomatoes, avocados and crunchy tortilla chips. The dressing was just enough to add flavor but not make the salad soggy. It was a nice light and tasty dinner. I served it with fresh pineapple and homemade chips and salsa. Mike was out of town so I can not report on his take, but I think he will like it. The kids and I decided next time we would warm up fajita sized tortillas and make a wrap instead of a salad. I hope you enjoy it as much as we did.

Southwest Chicken Chop Salad
adapted from http://www.laurenslatest.com

Ingredients:
2 cups diced grilled chicken(I grilled 2 breasts w/ olive oil and garlic seasoning, then diced)
1 green pepper, diced
1 cup black beans
1 cup sweet yellow corn {canned or frozen and defrosted}
2 roma tomatoes, diced
4 scallions, washed and sliced {white and green parts}
1 large romaine heart, washed and chopped
1/2 bunch cilantro, washed and chopped
2 just under ripe avocados, diced
2 cups crushed tortilla chips

for the dressing-
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoon ranch seasoning
1 tablespoon taco seasoning
1/2 tablespoon lime juice {optional}
salt & pepper, to taste

Directions:

In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

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