Check out this awesome recipe for Southwestern Chicken Taco Salad from Wild Thyme with chef, Allison Davis!

INGREDIENTS:

• 5 cups chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/2 cup pulled rotisserie chicken (fully cooked)
• 1/2 cup grilled corn kernels,  cut off the cob
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup tortilla strips, for garnish (optional)

FOR THE CILANTRO LIME DRESSING

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1/2 tablespoon of chipotle chili powder
• 1 Tablespoon hot sauce of choice

DIRECTIONS:

1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice, hot sauce, and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, chicken, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
3. Serve immediately, garnished with tortillas trips, if desired.