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South-of-the-Border Chicken Salad with Tequila Lime Dressing

Add a burst of color to your table with this main-dish salad that tastes like a fiesta. For a simple garnish sprinkle salad with lightly crushed tortilla chips.—Annette Hottenstein, Cockeysville, Maryland
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 romaine hearts, cut into 1/2-inch strips
  • 2 cups shredded cooked chicken breast
  • 3 plum tomatoes, seeded and chopped
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup frozen corn, thawed
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup crumbled queso fresco
  • 1/4 cup minced fresh cilantro
  • 3 green onions, thinly sliced
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons tequila
  • 4-1/2 teaspoons honey
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

  • Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts
2 cups: 404 calories, 21g fat (4g saturated fat), 59mg cholesterol, 258mg sodium, 27g carbohydrate (10g sugars, 7g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 vegetable, 1-1/2 starch.

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