This is a nice refreshing salad that actually fills you up. I cooked the chicken in the crockpot with some lime juice, a jalapeno and chicken broth to give it a nice flavor. The lime vinaigrette is great, but I suggest making it in advance so it has a chance to marinate.
Here’s how to make it!
Grated zest and juice of 2 limes
1 clove garlic, minced
Salt and freshly ground pepper
2/3 cup olive oil
1 can black beans, drained and rinsed
2 cups corn
2 cups diced tomatoes
4 canned green chilies, chopped
1/4 cup olive oil
4 corn tortillas, each 6 inches in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups shredded cooked chicken (cooked in chicken broth, juice of a lime and a sliced jalapeno)
1 avocado, peeled, pitted and sliced
Make the vinaigrette: in a bowl, whisk together the lime zest and juice, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
Transfer 3 Tbsp. of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the mixture sit for at least 10 minutes or longer.
Meanwhile, in a frying pan, warm the olive oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Spoon the salsa over the lettuce, top with the chicken and avocado. Serve with the tortillas.