Mexican Chopped Chicken Salad

For 6 servings, Mexican Chopped Chicken Salad keeps the list centered on apple cider or red wine vinegar, honey and ground cumin. Set aside about 85 minutes.

• Yield 6 servings
• Ready in 85 minutes

Ingredients

Dressing

• ½ cup apple cider or red wine vinegar
• 6 tablespoons honey
• 2 teaspoons ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Salad

• 4 cups cooked chopped chicken
• 1 ½ cups fresh or frozen corn kernels , thawed if frozen
• 1 cup chopped cherry or roma tomatoes
• 1 (15-ounce) can black beans , rinsed and drained well
• 3 green onions , white and green parts chopped
• 1 (15-ounce) can olives , drained and cut in half
• 1 red bell pepper , chopped
• 3 small romaine hearts , chopped (about 6-8 cups)
• ½ cup chopped cilantro
• 2 avocados , diced
• 1 cup cubed sharp cheddar or Monterey Jack cheese , or a combination
• Sour cream , blue corn tortilla chips and salsa for serving

Instructions

1. Whisk together all the dressing ingredients (or shake like crazy in a covered mason jar) until combined.
2. In a large bowl, toss the chicken, corn, tomatoes, beans, green onions, olives and red pepper with about 1/2 to 2/3 of the dressing. Cover and refrigerate for at least an hour or up to 8 hours.
3. When ready to serve, toss the chicken mixture with the lettuce, cilantro, avocados, cheese and the remaining dressing (to taste - you may not want to add it all).
4. Serve immediately with sour cream, crushed tortilla chips and salsa.

Dress it just before it goes to the table so the leaves stay crisp.