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Dressing:
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1
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clove garlic
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2
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medium avacadoes, peeled, pitted and chopped
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1/3 cup
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low fat mayonnaise
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1/4 cup
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low fat dairy sour cream
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1/4 cup
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fresh lime juice
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3 Tbsp
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prepared chili sauce
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1/2 tsp
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red papper flakes
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1/2 tsp
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cumin
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salt and freshly ground pepper to taste
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Salad:
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4 cups
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shredded romaine lettuce
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1 can
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(11 ounce) Mexicorn, drained
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4 cups
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shredded iceberg lettuce
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2/3 cup
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diced red bell pepper
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1 can
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(15 ounces) black beans, drained and rinsed
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2 cups
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cooked, chopped, boneless, skinless split chicken breasts (about 1 pound), grilled chicken preferred
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1 cup
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(4 ounces) shredded jalapeno pepper cheese
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1 cup
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(4 ounces) grated Parmesan cheese
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To make dressing, place all ingredients in food processor or blender and process on high speed until smooth. Set aside.
To make salad, place romaine lettuce in a 4-quart glass salad bowl. Layer corn, iceberg lettuce, bell pepper, beans, and chicken in that order. Spread dressing over chicken. Sprinkle with cheeses. Cover and place in refrigerator eight hours or up to 1 day to blend flavors.
6 to 8 Servings
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