Southwest Chopped Chicken Salad

What you need:

For the chicken:

• Chicken tenderloins or breasts
• Taco seasoning

For the salad:

• 5 cups romaine lettuce, chopped
• 1/2 cup grape tomatoes, halved
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 2 Tbsp. cilantro, chopped (plus some)
• Tortilla strips, for garnish

For the cilantro lime dressing:

• 1 cup cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves minced garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 Tbsp. apple cider vinegar

Directions:

1. Make dressing first: combine cilantro, yogurt, garlic, lime, and salt in a food processor or blender. While the processor/blender is on, add oil and vinegar until emulsified. Transfer to a bottle, mason jar, etc. and refrigerate until ready to serve.
2. Season chicken with taco seasoning and cook as desired. Cut into bite-size pieces or strips.
3. Prepare salad by placing lettuce in a bowl. Top with tomato, corn, black beans, and cilantro. Toss salad.
4. Serve in individual portions topped with chicken and tortilla strips - drizzled with cilantro lime dressing, if desired.

Recipe slightly adapted from Damn Delicious