Ingredients

1 cup packed cilantro leaves and stems
1 green onion (roughly chopped)
2 tablespoons lime juice (from about 1 lime)
1 tablespoon canola oil
1 tablespoon water
1/2 cup fat-free sour cream
1/8 teaspoon salt
1/8 teaspoon ground black pepper
pinch sugar
1 1/2 cups shredder or chopped cooked chicken breast (from rotisserie or about 1/2 pound raw chicken breasts)
6 cups chopped Romaine lettuce hearts
1 cup canned, no-salt-added corn kernels (drained, rinsed)
1 cup chopped tomatoes
1/2 cup sliced radishes
2 Tbsp finely chopped red onion
1 avocado (peeled, pitted, diced)

Directions

For the dressing:
Into the bowl of a food processor or blender, add all the ingredients.
Process until dressing is smooth, about 30 to 45 seconds. Scrape dressing down from the sides with a spatula and process again, about 20 seconds.
Transfer dressing to a bowl and reserve.
For the salad:
If using rotisserie chicken, remove the skin from the chicken breast and discard skin. Shred the meat using 2 forks or chop it up into small pieces with a knife. If preparing chicken breasts, use directions below.
Prepare the vegetables: thinly chop the Romaine hearts; drain the liquid from the canned corn and rinse it; chop the tomatoes; slice the radishes; finely chop the red onion; and peel the avocado, remove the pit, and dice it.
Onto a large platter or divided equally onto plates, arrange the salad by first layering the lettuce. Top with chicken, corn, tomatoes, radishes, red onion, and avocado.
Serve with the Creamy Cilantro-Lime Dressing on the side or drizzle it on top of the salad

Quick Tips
Cooking Tip: If not using rotisserie chicken, simply warm a medium nonstick pan with 1 teaspoon oil over medium-high heat. Add around ½ pound thinly cut boneless, skinless chicken. Sauté until chicken is fully-cooked, about 5 to 10 minutes depending on thickness. Remove from heat, transfer chicken to a plate, and chop into bite-sized pieces when cool.
Keep it Healthy: Crave a little crunch in your salad? Try a healthy alternative to store-bought chips by making your own crispy tortilla strips. Slice 3 to 4 corn tortillas into 1-inch strips. Warm 2 teaspoons oil in a medium nonstick pan over medium-high heat. Add tortilla strips and, stirring constantly with a spatula, cook until golden and crunchy, about 4 to 5 minutes. Top on the salad.
Tip: This salad (or others) can be layered into mason jars or plastic containers for portable work lunches.

4 servings, 4 serving size
Calories: 308 Per Serving, Protein: 22.3g Per Serving, Fiber: 6.9g Per Serving
Lunch 
Salad 
 
Mexican