Ingredients
Equipment
Method
- In a small bowl, combine the Greek yogurt, fresh lime juice, chopped cilantro, minced garlic, and cumin. Whisk everything together until smooth and well incorporated. Season generously with salt and black pepper to your taste. If the dressing seems too thick, you can add a teaspoon of water or more lime juice to reach your desired consistency.1/2 cup Greek yogurt, 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro, 1 clove garlic, minced, 1/2 teaspoon cumin, to taste salt and black pepper, 1 teaspoon water
- Wash and thoroughly dry the romaine lettuce. Chop the lettuce into bite-sized pieces and place it in a large salad bowl. Next, dice the red onion, bell pepper, and halve any cherry tomatoes if you're using them. Chop the fresh cilantro.4 cups chopped romaine lettuce, 1/2 cup diced red onion, 1/2 cup diced bell pepper, cherry tomatoes halved, 1/4 cup chopped fresh cilantro
- Add the rinsed and drained black beans, corn kernels, diced red onion, diced bell pepper, and chopped cilantro to the bowl with the romaine lettuce. If you're adding jalapeños or cherry tomatoes at this stage, include them now.1 cup black beans, rinsed and drained, 1 cup corn kernels, 1/2 cup diced red onion, 1/2 cup diced bell pepper, 1/4 cup chopped fresh cilantro, sliced jalapeños, cherry tomatoes halved
- If using rotisserie chicken, shred it and add it to the salad bowl. Crumble the cotija cheese over the top.1 cup cooked shredded chicken, 1/4 cup crumbled cotija cheese
- Dice the avocado. Add the diced avocado to the salad bowl right before you are ready to toss and serve to prevent it from browning or becoming mushy.1 avocado, diced
- Drizzle about half of the prepared Creamy Cilantro-Lime Dressing over the salad. Gently toss all the ingredients together until well combined and evenly coated with the dressing. Add more dressing as needed, to your preference.1/2 cup Greek yogurt, 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro, 1 clove garlic, minced, 1/2 teaspoon cumin, to taste salt and black pepper, 1 teaspoon water
- Divide the salad among individual plates or bowls. For an extra crunch, top with crushed tortilla chips just before serving.crushed tortilla chips
Notes
To store leftover salad, keep dressing separate from salad ingredients. Store salad in an airtight container in the refrigerator for up to 2-3 days. Store dressing in a separate airtight container for up to 5 days. Omit avocado from main salad container for longer storage. Layering ingredients in mason jars or individual containers is recommended for meal prep. This salad is best served cold and does not require reheating. Not recommended for freezing.
