Mexican Chicken Salad

50/50 Spring greens and baby spinach
Grilled chicken; chopped & seasoned w/salt, pepper and garlic powder
Sauteed yellow onions, red & orange peppers; chopped & sauteed in grapeseed oil
Green onions; chopped
Grape or cherry tomatoes; halved
Canned corn; no salt added, drained
Canned black beans; no salt added, drained and rinsed
Canned pinto beans; no salt added, drained & rinsed
4-cheese Mexican blend shredded cheese
Avocado; sliced
Salsa; drained
Tortilla strips (optional)
Sour cream (optional)
Guacamole (optional)
Best paired with a Mexican ranch or jalapeno vinaigrette dressing
Splash of plain rice vinegar

If there is a Chuy’s restaurant nearby, their creamy jalapeno dip is awesome on this salad!

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