Fajita Salad

4

The week following Thanksgiving we're always looking to have some lighter dinners. Salads often fit the bill quite nicely, but they need to be elevated to meal status. This salad uses many of the flavors we'd enjoy on a typical "Taco Tuesday." Feel free to omit components when plating for each individual — some in this household can't stand raw tomato or avocado but happily eat this salad so long as they're omitted. There are enough components left to still make it interesting for them.

• 1/2 c cilantro, rough chop
• 1/4 c Greek yogurt
• 1 lime
  • zest
  • juice (divided into two equal portions)
• 2 tbsp mayonaise
• 1 tbsp olive oil
• 1 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 4 chicken thighs, roasted and meat pulled
• taco seasoning or chili powder
• 2 tbsp vegetable oil
• 1 head romaine lettuce, torn into bite size pieces
• 1 c frozen bicolor corn, thawed
• 10 oz can black beans, drained and rinsed
• 1/2 c red onion, thinly sliced and rinsed
• 1/2 c cherry tomatoes, sliced in quarters
• 1 avocado
• pumpkin seeds (pepitas), roasted and salted
• shredded Mexican cheese blend
• cotija cheese, crumbled
• corn tortilla chips