This southwest chicken salad is easy-to-make and even easier to enjoy.
- Prepare Dressing: From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice into large salad bowl. Add remaining dressing ingredients and stir with whisk until well combined.
- Prepare Salad: With sharp knife, cut kernels from ears of corn; place uncooked corn in bowl with dressing. Add remaining salad ingredients except tortilla strips. Toss until well coated with dressing. Divide salad between each of 4 dinner plates. Sprinkle each salad with ¼ cup tortilla strips.
688 Calories Per Serving
SATURATED FAT: 13G