2–3 cups shredded, cooked chicken (from a rotisserie chicken)
1 lime, juiced
2 Tbsp olive oil
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 tsp kosher salt
2 tsp honey
1 large head romaine, chopped
1 cup shredded green cabbage (may use bagged coleslaw mix)
1 cup cherry tomatoes, halved
1 cup canned sweet corn
1 cup canned black beans, rinsed and drained
1 avocado, diced
1/4 cup sliced green onions
1 cup chopped cilantro
1 cup tortilla strips or crushed tortilla chips (for crunch)
3/4 cup sour cream
2 limes, juiced
1/2 cup fresh cilantro (packed)
1 small garlic clove
1 tsp honey
1/2 tsp cumin
1/2 tsp kosher salt
Pro Tip: Place salad bowls in the freezer or refrigerator to chill before serving this salad.
In a large bowl, add the shredded chicken, then add the next 8 ingredients (from the limes to the honey). Mix to thoroughly coat the chicken. (You can do this the morning of or a few hours before. Place in the fridge until ready to use.)
In a large skillet over medium-high heat, add 2 Tbsp olive oil. Add the chicken mixture. Sauté until the chicken warms through and the honey starts to give the chicken a nice char. Remove from the skillet and set aside.
Add sour cream, lime juice, cilantro, garlic, honey, cumin, and salt to a blender and blend until smooth.
Check for consistency, if it is too thick, add water gradually until it reaches a pourable, vinaigrette consistency.
Taste and adjust salt and lime. It should be bright first, creamy second.
In a large bowl, add all the ingredients except the tortilla strips. Toss with about 1/4 cup of the vinaigrette. Sprinkle with flaky sea salt. Add chicken and toss. Top with tortilla strips.
Serve in chilled salad bowls, then drizzle with the remaining vinaigrette.
Find it online: https://brimckoy.com/zesty-cilantro-lime-chicken-salad/