1 ½cupsfresh or frozen corn kernels, thawed if frozen
1cupchopped cherry or roma tomatoes
1 (15-ounce)canblack beans, rinsed and drained well
3green onions, white and green parts chopped
1 (15-ounce)canolives, drained and cut in half
1red bell pepper, chopped
3smallromaine hearts, chopped (about 6-8 cups)
½cupchopped cilantro
2avocados, diced
1cupcubed sharp cheddar or Monterey Jack cheese, or a combination
Sour cream, blue corn tortilla chips and salsa for serving
Instructions
Whisk together all the dressing ingredients (or shake like crazy in a covered mason jar) until combined.
In a large bowl, toss the chicken, corn, tomatoes, beans, green onions, olives and red pepper with about 1/2 to 2/3 of the dressing. Cover and refrigerate for at least an hour or up to 8 hours.
When ready to serve, toss the chicken mixture with the lettuce, cilantro, avocados, cheese and the remaining dressing (to taste - you may not want to add it all).
Serve immediately with sour cream, crushed tortilla chips and salsa.
Notes
Chicken: a rotisserie chicken works great here, grilled chicken, or this simple skillet method.Jicama: I didn't add this in the ingredients list but one time I made this and I added jicama to the lineup of crunchy vegetables and oh my, it was deliciousness.