Ingredients
2 romaine hearts, cut into 1/2-inch strips2 cups shredded cooked chicken breast3 plum tomatoes, seeded and chopped1 medium ripe avocado, peeled and cubed1/2 cup frozen corn, thawed1/2 cup black beans, rinsed and drained1/4 cup crumbled queso fresco1/4 cup minced fresh cilantro3 green onions, thinly slicedDRESSING:3 tablespoons olive oil3 tablespoons lime juice2 tablespoons tequila4-1/2 teaspoons honey1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon coarsely ground pepper
Preparation
Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
