Mexican Fiesta Salad

• 5 cups Romaine Lettuce, Shredded
• 6 ounces, weight Chicken, Cooked
• 1/2 cups Black Beans, Cooked, Drained And Rinsed
• 1/2 cups Corn, If Frozen Thawed
• 10 whole Cherry Tomatoes, Cut In Half
• 2 whole Radishes, Sliced Thin Or Diced
• 10 whole Black Olives, Sliced In Half
• 1/3 cups Avocado, Diced, Plus More To Serve
• 4 Tablespoons Scallions, Diced Small
• 2 Tablespoons Cilantro, Fresh Sliced Small
• 1 whole Lime, Juiced
• 1 ounce, weight Cojita Mexican Cheese, Crumbled
• 1/2 cups Salsa, Your Favorite Kind
• 2 whole Dollops Of Greek Yogurt, Plain

1. On 2 plates, evenly divide the lettuce, chicken, black beans, corn, tomatoes, radishes, olives, avocado, scallions and cilantro. Squirt lime juice over each salad (I used half a lime for each salad). Then sprinkle on the cheese and top the center of the salads with salsa, Greek yogurt and avocado.

romaine lettuce, weight chicken, black beans, if, tomatoes, black olives, avocado, scallions, cilantro, cheese, salsa

Taken from tastykitchen.com/recipes/salads/mexican-fiesta-salad/ (may not work)