Layered Mexican Chicken Salad

This is FUN, portable and DELICIOUS!!!

ENJOY! xo Coach Jen

LAYERED MEXICAN CHICKEN SALAD

2 cups chopped seeded plum tomatoes
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
3 tablespoons extra-virgin olive oil
1 15-oz. can unsalted black beans,
drained and rinsed
1/2 teaspoon ground cumin
2 cups chopped romaine lettuce
1 1/2 cups shredded rotisserie chicken
breast
1 cup fresh corn kernels
3/4 cup prepared guacamole or use fresh avocado
2 ounces lightly crushed tortilla chips – I cut these out but if your plan allows go for it!

1/4 cup plain greek yogurt
1/4 cup roasted salted pepitas

How to Make It
Step 1 Make pico de gallo: Combine tomatoes, onion,
cilantro, salt, cayenne, 3 tablespoons of the lime juice, and 2
tablespoons of the oil in a bowl.
Step 2 In a separate bowl, stir together beans, cumin, and
remaining 1 tablespoon each lime juice and oil.
Step 3 Divide half of pico de gallo (about 1/4 cup) among 4
large glasses or pint jars. Top each evenly with romaine,
chicken, corn, guacamole, tortilla chips, black bean mixture,
and remaining pico de gallo. Top each with 1 tablespoon sour
cream and 1 tablespoon of pepitas.