Southwest Chicken Caesar Salad

By Valerie's Kitchen

Ingredients

¾ cup Caesar salad dressing (see notes below)
1 to 2 teaspoons Sriracha (to taste)
½ teaspoon cumin
¼ teaspoon coriander
½ lime (juiced)
4 cups chopped romaine hearts
2 cups roughly chopped mixed baby greens
2 cups chopped or sliced fully cooked chicken (I use rotisserie chicken)
15 ounce can black beans (rinsed and drained)
1 cup frozen corn (thawed)
1 cup halved cherry or grape tomatoes
â…" cup chopped cilantro leaves
1 cup shredded sharp cheddar and/or pepper Jack cheese
1 large avocado (sliced)
tortilla strips or chips (for garnish, optional)

Prep Time20mins
Servings6

Instructions

Make the Southwest Caesar Salad Dressing

Combine the dressing, Sriracha (to taste), cumin, coriander, and lime juice. Refrigerate until ready to serve.

Assemble the Salad

Scatter the chopped greens over the bottom of a large, shallow bowl or platter. Top with the remaining ingredients, through the avocado, placing them in rows or piles with a little separation between each.

Top individual servings with the dressing and tortilla strips or crushed tortilla chips.