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Tortilla Salad with Chicken & Black Beans

Source of Recipe


Cool Kitchen, by Lauren Chattman






List of Ingredients



• 2 (15-oz.) cans black beans, drained, rinsed, then drained well again
  
• 1 (6-oz.) pkg. Southwestern seasoned chicken breast strips
  
• 3 medium tomatoes, cored and diced
  
• 2 green onions, minced
  
• 4 Tbsp fresh lime juice
  
• 1/4 tsp salt
  
• 1 tsp ground cumin
  
• 1 tsp chili powder
  
• 1 tsp hot sauce
  
• 3 Tbsp olive oil
  
• 1 avocado, peeled and diced
  
• 4 cups coarsely chopped iceberg lettuce
  
• 1-1/2 cups tortilla chips, coarsely crushed
  






Instructions



1. In a salad bowl, combine the drained black beans, chicken, tomatoes and green onions.
   
   
2. In a jar, combine the lime juice, salt, cumin, chili powder, hot sauce and olive oil. Cover and shake to combine. Pour over the salad and refrigerate an hour to blend the flavors.
   
   
3. Just before serving, peel and dice the avocado and add to the salad with the lettuce and tortilla chips.
   
   Makes 4 to 5 main-course servings.