Ingredients
Scale
- ½ cup reduced-fat sour cream
- 3 tablespoons salsa
- 1 tablespoon lime juice
- ¾ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 6 cups chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 2 cups chopped or shredded cooked chicken
- 1 cup corn kernels
- 1 cup canned black beans, rinsed
- ⅓ cup slivered red onion
- ¼ cup shredded Colby Jack cheese
- Lime wedges for serving (optional)
Instructions
- Whisk together the sour cream, salsa, lime juice, cumin, garlic powder, onion powder, salt, and pepper in a large bowl until smooth.
- Add the romaine lettuce, cherry tomatoes, cooked chicken, corn, black beans, and red onion to the bowl.
- Toss everything together until the dressing coats all the ingredients evenly.
- Top with shredded Colby Jack cheese.
- Divide into meal prep containers or serve immediately with lime wedges on the side.
Notes
- Store the dressing separately if you are meal prepping to keep the lettuce from getting soggy.
- Use rotisserie chicken to save time.
- Swap Colby Jack for cheddar or pepper jack if you prefer.
- Frozen corn works well. Just thaw it before adding it to the salad.
- This salad keeps well in the fridge for up to 4 days when stored properly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg