Mexican Chicken and Corn Salad
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups chopped lettuce
1 vegetable cup (4 oz.) Libby's Whole Kernel Sweet Corn, drained
4 cherry tomatoes, quartered
1/4 cup cooked black beans
3 ounces cooked chicken breast, diced
1 tablespoon shredded Mexican cheese blend
1 teaspoon bacon bits (optional)
1/4 cup crushed tortilla chips
1. In mixing bowl, whisk together oil, lime juice, paprika, salt and pepper until well combined.
2. Add lettuce, corn, tomatoes, beans and chicken. Toss until evenly coated.
3. Sprinkle cheese, bacon bits (optional) and crushed chips over salad.