Southwest Chopped Chicken Salad

Well tonite I attempted yet another recipe I recently pinned from Pinterest.  When my husband heard we were having salad for dinner, he wasn't too impressed. Though once I made it he said "looks nothing like I thought it would" and "looks good!"  It was good.  Lots of ingredients I thought, but the fact that I worked today, went grocery shopping after work (all by myself!!!) and then came home to cook dinner may be reasons why it seemed like a lot of work.  Really it wasn't. Lots of chopping.  I had the chicken already cooked and frozen so that helped out a bit. 

In the end we all like it.  Even the girls.  James even tried it on a soft tortilla and said it made a good filling for a wrap.  It turned out to be a nice meal for a hot summer day

Southwest Chopped Chicken Salad

adapted from :Laurenslatest

Ingredients:

2 cups diced chicken

1 red pepper, diced

1 can black beans, drained and rinsed

1 can sweet yellow corn
2 roma tomatoes, diced

4 green onions, sliced
1 head of iceberg lettuce
1/2 bunch cilantro, washed and chopped  (I only had dried on hand)

1 avocado, diced.

1 cup crushed tortilla chips

for the dressing-

1/2 cup lowfat mayo

1/2 cup  lowfat sour cream

1/2 plain lowfat yogurt

1 tablespoon ranch seasoning

1 tablespoon taco seasoning

Lime juice - to your liking...I used enough to thin out the dressing a bit.

Directions:

In a large bowl, stir all salad ingredients together, excluding the tortilla chips. In a small bowl, stir all dressing ingredients together until smooth. Add 1/2 of dressing into salad and mix until completely dressed. Add more until it reaches your desired amount of dressing.  Refrigerate until ready to serve.  Top with tortilla chips.