Mexican Chicken Salad

• FOR THE CHILI-LIME DRESSING:
• 2 Tablespoons Fresh Lime Juice (about 2 Small Limes)
• 1 teaspoon Grated Lime Zest
• 1 teaspoon Chopped Garlic
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 1/4 teaspoons Cumin
• 1/3 cups Olive Oil
• _____
• FOR THE PICO DE GALLO:
• 1 whole Red Pepper, Diced
• 1 whole Yellow Pepper, Diced
• 1/2 whole Red Onion, Diced
• 1/3 cups Fresh Cilantro, Snipped
• 1 can (15 Oz. Size) Corn, Drained
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 whole Large Tomato, Diced
• _____
• FOR THE SALAD:
• 8 cups Mixed Greens Of Your Choice
• 4 whole Grilled Seasoned Chicken Breasts, Cubed
• 1 whole Hass Avocado, Mashed
• 1 Tablespoon Lime Juice
• Mexican Cheese To Taste
• Your Favorite Ranch Dressing
• Crunchy Tortilla Strips (found Them By The Croutons)

1. Combine all of the dressing ingredients and mix well. Combine all of the pico de gallo ingredients and mix well. It's best if the pico and the dressing can refrigerate a bit before use.
2. To assemble salad: place mixed greens on each plate, add a generous helping of pico, some grilled chicken cubes and cheese. Add a dollop of mashed avocado (mix the avocado with the lime juice and some salt, to taste) to the top of each salad.
3. Drizzle with mostly ranch dressing and a small amount of the lime dressing. Top with tortilla strips.
4. Enjoy! Its SO delicious you'll say MMMMM with every bite!

lime juice, garlic, chili powder, salt, ubc, ubc, olive oil, de, red pepper, yellow pepper, red onion, fresh cilantro, corn, black beans, tomato, salad, choice, chicken breasts, lime juice, cheese, favorite, crunchy tortilla

Taken from tastykitchen.com/recipes/salads/mexican-chicken-salad-2/ (may not work)