Southwest Chicken Salad with Avocado Lime Dressing

Ingredients
  • 4 corn tortillas
  • 1-2 teaspoons olive oil
  • sea salt and fresh black pepper
  • 4 cups chopped Romaine
  • 4 cups shredded or chopped Iceberg
  • 1 (14 ounce) can black beans, drained, rinsed and heated
  • 1 (14 ounce) can black olives, chopped
  • 2 ears corn, cooked, kernels removed from cob
  • 1 cup tomatoes, chopped
  • 1 small red onion, cut in thin slices
  • 1 cooked rotisserie chicken
  • Avocado Lime Dressing
  • 1/3 cup olive oil, plus more if needed
  • 2 avocados
  • 1/2 cup sour cream
  • 2-3 tablespoons fresh lime juice
  • 1 small clove garlic
  • sea salt and fresh black pepper

Instructions
  1. Preheat oven to 350 degrees F. Brush each side of the tortillas with oil. Stack and cut into 1/8 inch thick strips. Spread on baking sheet, sprinkle with salt and pepper. Bake about 10-15 minutes until golden brown, tossing once halfway through.
  2. Meanwhile toss romaine, iceberg, beans, olives, corn, tomatoes and onion in a large mixing bowl. Thinly slice the chicken or shred. Serve on top of the salad or toss right in with tortilla strips and drizzle generously with dressing.
    3. Dressing
  3. In a food processor pulse everything but salt and pepper together until smooth. Add more oil if needed to make a pourable dressing. Season with salt and pepper to taste.