Easy Lunch for the Week

I made a big salad for the week's lunches. Usually I do a spinach, craisin, artichoke thing, but decided to do a Southwest Chicken Chop Salad. I'm glad I mixed it up! This salad is so good and reminiscent of Corner Bakery's Santa Fe Ranch Salad, though I think this one is better (and making it yourself is way cheaper!).

Southwest Chicken Chop Salad

Servings: 4-6

Ingredients:

Salad

* 1 1/2 cups chicken, diced (I like using Trader Joe's Just Chicken)

* 1 red pepper, diced

* 14 oz can of black beans

* 1 cup sweet yellow corn

* 2-3 roma tomatoes, diced

* 4 scallions, washed and sliced

* 2 romaine hearts, washed and chopped

* 1/2 bunch of cilantro, washed and chopped

* 2 avocados, diced

* 2 cups crushed tortilla chips

Dressing

* 1/2 cup light mayo

* 1/2 cup light sour cream

* 1 tsp ranch seasoning (add more if needed)

* 1 tsp taco seasoning (add more if needed)

* 1 tsp lime juice

* Salt and pepper, to taste

Directions:

~ In a large bowl, stir all salad ingredients together except the tortilla chips and avocado. In a small bowl, stir dressing ingredients until smooth. When ready to serve, toss salad with dressing and gently stir in avocado and tortilla pieces. If you're spreading it out over the week, keep salad and dressing separate and mix just before eating.