Tex-Mex Chicken Salad

Christopher Testani

Eating healthy fare doesn’t require an all-night cookathon that leaves every pot and pan in your home stacked ceiling-high in the sink. Leave those endeavors to Gordon Ramsay. But we’re not saying you should toss all ambition aside for a frozen pizza, either. (Put the DiGiorno down now!)

The trick is to find the right balance. Like this salad, which contains these five main ingredients—corn tortillas, black beans, corn, chicken, and spinach—and can be ready in about 15 minutes. It will pack a punch on your palate but leave your waistline intact.

Directions: 
Preheat oven to 350°F. Place tortillas on a baking tin. When oven is hot, heat tortillas until crispy, 8 to 10 minutes. Prepare corn according to package directions.
Divide spinach, chicken, black beans, tomatoes, avocado, red onion, and cooked corn among serving plates. In a bowl, whisk together sour cream, olive oil, lime juice, chipotle chili powder, and a few pinches of salt.
Break tortillas into 1" pieces and sprinkle over salads. Drizzle sour cream dressing on top.



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