Chicken Taco Salad

Ingredients

• 0.7 cup black beans organic rinsed drained
• 1.5 cups rotisserie chicken breast shredded boneless skinless
• 1.5 cups rotisserie chicken thigh boneless skinless chopped
• 0.7 cup corn kernels frozen thawed
• 6 6-inch corn tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup green onions sliced
• 0.4 teaspoon chipotle chili powder 
• 2 tablespoons juice of lime fresh divided
• 5 teaspoons olive oil extra-virgin divided
• 3  radishes very thinly sliced
• 0.7 cup bell pepper red chopped
• 6 cups romaine lettuce chopped
• 1 cup salsa verde 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 45
2. Cut tortillas into 1/4-inch-thick strips.
3. Place tortillas on a jelly-roll pan. Lightly coat tortillas with cooking spray; sprinkle with chipotle pepper.
4. Bake at 450 for 10 minutes, stirring after 5 minutes. Cool.
5. Heat a medium skillet over medium heat.
6. Add salsa and cheese to pan; cook 4 minutes or until cheese melts, stirring to combine. Stir in chicken; cook 1 minute. Stir in onions and 1 tablespoon lime juice.
7. Remove chicken mixture from pan; keep warm. Rinse pan with water. Return pan to medium-high heat.
8. Add 2 teaspoons oil to pan; swirl to coat.
9. Add beans, corn, and red bell pepper to pan; saut 2 minutes. Stir in cilantro.
10. Combine remaining 1 tablespoon lime juice and remaining 1 tablespoon oil in a large bowl; stir with a whisk.
11. Add lettuce to bowl; toss to coat.
12. Place about 1 cup lettuce mixture on each of 6 plates; top each serving with about 3/4 cup chicken mixture and 1/3 cup corn mixture.
13. Sprinkle with tortilla strips and radishes.