Get dinner on the table, fast! Add this salad to your lunch lineup and feel free to mix up the veggies and protein. Use leftover cooked chicken (try Rotisserie Chicken).
This is a perfectly balanced plate.
1⁄2 cup each mayo and sour cream
1⁄4 cup milk, your choice
2 cups cherry tomatoes
4 cups chopped romaine lettuce
2 cups black beans
2 cups cooked chicken, cubed
2 cups corn niblets
- In a small bowl, whisk together dressing mix, mayo, sour cream, and milk. Set aside.
- Slice tomatoes in half. Slice avocado.
- Divide tomatoes, avocado, lettuce, beans, chicken, and corn between four bowls. Drizzle bowls with 2 tbsp dressing each. Reserve remainder for use at a later date.