This is one of the few salads I've ever had in a restaurant that was tasty enough and cheap enough to make a regular staple at home. It's my favorite summer dinner and is easy enough to make even during the first trimester!
2 c. chopped cooked chicken. (If it was cooked with taco seasonings to begin with, all the better. If not, you might want to mix up extra dressing and marinate it for a few hours.)
1 head shredded leaf or Romaine lettuce
1 can black beans, drained
1-2 cups frozen corn, rinsed (you could used canned, but I like the frozen texture better.)
8 medium (Roma) tomatoes, chopped
1/4 c. fresh cilantro leaves
Any other veggies that sound good; cucumber and cauliflower would be tasty.
Dressing:
2 T apple cider vinegar
2 T olive oil
1 t. granulated garlic
1/4 t. cayenne pepper
1/2 t. cumin
1/2 t. thyme
1 t. chili powder
I like to have an equal mix of salsa and plain yogurt to serve with it, either to go on the salad or for chips. It feeds the two of us with a little bit left over, so it would probably feed four people of normal appetite.
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