Southwest Salad (Print Version)

# Ingredients:

→ Dressing

01 - 8 oz. sour cream
02 - 2 tablespoons apple cider vinegar
03 - 1.5 tablespoons fresh-squeezed lime juice
04 - 1 tablespoon honey
05 - 1 teaspoon cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon onion powder
09 - Salt and pepper to taste

→ Salad

10 - 8 oz. spring green mix
11 - 1 (15 oz.) can black beans, drained and rinsed
12 - 1/4 cup thinly sliced red onion
13 - 2 avocados, thinly sliced
14 - 1 can corn kernels, drained
15 - 1 pint grape tomatoes, halved
16 - 1 cup Cotija cheese, crumbled
17 - 1 cup tortilla strips
18 - Fresh cilantro for garnish
19 - Cilantro Lime Chicken, sliced

# Instructions:

01 - Add all dressing ingredients to a large measuring cup and whisk until thoroughly combined.
02 - Arrange greens on a large serving platter as the foundation of the salad.
03 - Top greens with sliced Cilantro Lime Chicken and black beans.
04 - Distribute red onion, avocado slices, corn kernels, and halved grape tomatoes across the salad.
05 - Sprinkle with crumbled Cotija cheese and tortilla strips for texture and flavor.
06 - Pour dressing over salad immediately before serving. Garnish with fresh cilantro.

# Notes:

01 - For best results, chill the dressing for at least 30 minutes before serving to allow flavors to develop.
02 - The salad components can be prepared ahead of time and assembled just before serving.

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