Cilantro Lime Taco Salad with Creamy Baja Catalina Dressing

Ingredients

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  1 cup or 179g

• Black beans

  Mature seeds, cooked, boiled, without salt

  1 cup or 172g

• Corn

  Sweet, yellow, raw

  2 ear, small or 146g

• Cheddar cheese

  ½ cup, melted or 122g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Tortilla chips

  Snacks, unsalted, white corn

  1 ⅓ tbsp or 2g

• Ketchup

  Low sodium

  ¼ cup or 60g

• Red wine vinegar

  ¼ cup or 60g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

• Sour cream

  Cultured

  ¼ cup or 58g

Directions

1. Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
2. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
3. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
4. Recipe by: Jen (source: http://carlsbadcravings.com/cilantro-lime-chicken-taco-salad-with-creamy-baja-catalina-dressing/)