Mexican Rotisserie Chicken Salad

• 1/2 lime, juice of
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup sour cream
• 1 store bought rotisserie chicken, skin removed and shredded (about 3 cups)
• 1/2 cup fresh corn kernels or 1/2 cup thawed frozen corn kernels
• 1/2 cup red bell pepper, diced small
• 1 small red onion, finely diced
• 1/4 cup cilantro, finely chopped
• 4 pieces romaine lettuce
• 4 cups tortilla chips

1. In a large bowl combine, lime juice, salt, pepper and sour cream. Whisk until well combined. Add in chicken, corn, red pepper, onion and cilantro. Toss to coat.
2. Serve on top of lettuce and garnish with chips. Serve immediately or refrigerate for up to 2 days.

lime, salt, black pepper, sour cream, rotisserie chicken, fresh corn kernels, red bell pepper, red onion, cilantro, romaine lettuce, tortilla chips

Taken from www.food.com/recipe/mexican-rotisserie-chicken-salad-432726 (may not work)