chopped chicken salad

½ teaspoon ground cumin

Salt

3 cups chopped rotisserie chicken

2 limes, quartered

1 small head iceberg lettuce, shredded

One 15.5-ounce can black beans, rinsed

1 cup grape tomatoes, halved

¾ cup chopped cilantro (I omitted this)

1 ½ cups shredded cheddar cheese (6 ounces)

2 avocados, thickly sliced crosswise

*ptional ingredients: black olives, diced green chiles, pinto beans, canned corn, onion slices 

1. in a small bowl, combine the cumin and 1/2 teaspoon salt. place the chicken in a medium skillet over medium-low heat. sprinkle with the cumin-salt and juice from 2 lime wedges and heat through, about 5 minutes; set aside.

2. place the lettuce in a large salad bowl. season with salt and the juice of 2 more lime wedges and toss to combine. scatter the chicken on top, then the beans, tomatoes, cilantro, cheese and avocados. season with the juice of the remaining lime wedges and toss to combine.

3. serve with ranch dressing or salsa, if desired. personally, i like to mix a little of each and have it on the side.

serves: 4        prep time: 20 mins     Total time: 25 mins
source: Rachael Ray Magazine