Tex-Mex Chicken Taco Salad

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Recipe: How To Make Tex-Mex Chicken Taco Salad
Christopher Testani

Convenience Foods Needed: rotisserie chicken, canned black beans, frozen corn, bagged fresh spinach, corn tortillas 

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Directions: 
Preheat oven to 350°F. Place tortillas on a baking tin. Heat tortillas until crispy, 8 to 10 minutes. Prepare corn according to package directions.
Divide spinach, chicken, beans, tomatoes, avocado, onion, and corn among plates.
In a bowl, whisk together sour cream, olive oil, lime juice, chipotle powder, and a few pinches of salt.
Break tortillas into 1-inch pieces and sprinkle over salads. Drizzle the sour cream dressing on top.


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