Spicy Chicken & White Bean Salad
Preparation: In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.
Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well. Refrigerate for at least 1 hour before serving time.
To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture.
Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro. â€¨Pass the remaining dressing at the table. Serves 4 to 6.
Questions? Email Julie Levanway.
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