Southwestern Salad Bar

Ingredients

• 0.5 cup avocado diced peeled
• 2.5 ounces baked tortilla chips unsalted crumbled
• 30 ounce black beans rinsed drained canned
• 6 ounces cheddar cheese reduced-fat
• 1.5 teaspoons chipotles in adobo canned minced
• 2 teaspoons cilantro leaves fresh minced
• 2 cups ears corn fresh ( 4 ears)
• 2  garlic clove minced
• 1 cup spring onion sliced
• 5 teaspoons juice of lime fresh divided
• 1 cup mangos peeled sliced chopped
• 0.5 cup radishes thinly sliced
• 0.8 cup ranch dressing light
• 0.7 cup onion red chopped
• 7 ounce roasted peppers red drained chopped
• 12 cups the of 1 cos lettuce chopped
• 3 cups rotisserie chicken boneless skinless chopped
• 1 tablespoon penzey's southwest seasoning 

Equipment

• bowl
• sauce pan

Directions

1. Cook the seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently.
2. Combine fajita seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
3. Combine onion, garlic, beans, and bell pepper in a medium serving bowl.
4. Combine avocado and 2 teaspoons juice in a small serving bowl, tossing gently to coat.
5. Combine dressing and chipotle in a small serving bowl.
6. Place lettuce in a large serving bowl.
7. Place chicken in a medium serving bowl.
8. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange the bowls, buffet-style, beginning with lettuce and ending with dressing. For each serving: 1 1/2 cups lettuce, 3/4 cup bean mixture, 1/4 cup corn mixture, about 1/3 cup chicken, 3 tablespoons chips, 3 tablespoons cheese, 2 tablespoons mango, 2 tablespoons onions, 1 tablespoon radishes, 1 tablespoon avocado, and 1 1/2 tablespoons dressing.