Mexi-Chicken Salad

Name: Mexi-Chicken Salad
Ingredients: 13 cup vegetable oil or 13 cup olive oil; 2 tablespoons lime juice; 2 tablespoons chopped fresh cilantro or 2 tablespoons parsley; 1 12 teaspoons sugar; 1 clove garlic, minced; 12 teaspoon chili powder; 12 teaspoon salt, optional; 14 teaspoon pepper; 1 (15 ounce) can black beans, drained and rinsed; 1 (11 ounce) can Mexican-style corn, drained; 1 red bell pepper, julienned; 13 cup sliced scallion; 6 cups romaine lettuce leaves, chopped or torn; 1 12 cups grilled chicken, cut into strips

14 ingredients

4 steps

Ingredients

13 cup vegetable oil or 13 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
1 12 teaspoons sugar
1 clove garlic, minced
12 teaspoon chili powder
12 teaspoon salt, optional
14 teaspoon pepper
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
1 red bell pepper, julienned
13 cup sliced scallion
6 cups romaine lettuce leaves, chopped or torn
1 12 cups grilled chicken, cut into strips

Directions

1

In jar or bowl with tight fitting lid, add oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper, shaking well to combine.
2

In bowl, mix beans, corn, bell pepper, and onions.
3

Arrange Romaine on plates to serve, top with bean mixture, then with chicken strips.
4

Drizzle with dressing and serve.