1boneless skinless chicken breast(cooked and sliced (Note 1))
2hard-boiled eggs(quartered)
⅓cupdiced tomato
⅓cupblack beans(rinsed and drained)
⅓cupcorn
3slicesthick-cut bacon(cooked and chopped)
½avocado(sliced)
2slicesred onion(separated into rings)
2ouncesblue cheese(crumbled)
2ouncesColby Jack cheese(shredded)
cilantro(for garnish)
blue corn tortilla chips(for garnish)
Instructions
For the dressing, combine sour cream, salsa, chili powder, cumin, and lime juice in a small bowl. Stir to combine. Set aside. (Note 2)
To assemble the salad, spread the lettuce in an even layer on a platter. Arrange the rest of the ingredients on top, either grouped or in rows.
Drizzle the dressing over the salad or serve on the side. Garnish with cilantro and serve with tortilla chips.
Notes
Use leftover or rotisserie chicken. Alternatively, season chicken breast with chili powder, cumin, paprika, onion powder, garlic powder, and salt. Sear in a skillet over medium heat until golden on both sides. Transfer skillet to 375-degree oven and cook for 10-12 minutes until the internal temperature of the chicken reaches 165 degrees. Rest and slice.
If needed, add a splash of milk to reach desired consistency.