I-95 Northbound on Easter Sunday was not a Funday! Alas, I am grateful that we made it home safely. The corny South of the Border sight always brings a smile, or smirk to my face.  So in honor of our neighbors south of the (US) border, I am posting a Mexican Chicken Entree Salad …mmmm; bring on the chips!

For Dressing:
1/2 cup apple cider vinegar
3 Tbs olive oil
3 Tbs honey
2 t granulated sugar
2 t cumin
1 t chili powder
1/4 t salt
1/8 teaspoon cayenne pepper

In a small bowl combine all above ingredients.
Mix well with wire whisk.
Set aside.

For Salad:
Breast meat of 1 rotisserie chicken, chopped
1 cup grape tomatoes, halved
15 oz. can black beans, rinsed and drained
1 can white shoepeg corn, drained
1 red pepper, chopped
2 large carrots, julienned
1 avocado, peeled and chopped
1/2 bunch cilantro, rinsed and chopped
2 heads romaine, chopped

In medium bowl, combine chopped chicken, tomatoes, black beans, corn, chopped pepper, carrots, avocado, and cilantro.
Pour dressing over chicken mixture.
Toss gently to combine.
Cover and chill at least 1 hour (or overnight).

To serve, place chopped romaine on center of plate.
Top with chicken salad.
Serves 6.