Southwest Chicken Salad

Instructions:

• Step 1.

  In a medium nonstick skillet, cook 4 Hungry Planet Chicken™ Cutlets as instructed on the package. Transfer browned patties to a cutting board and slice each patty into ¼-inch strips; set aside.

• Step 2.

  Combine ½ cup frozen corn, ¾ teaspoon olive oil, ⅛ teaspoon smoked paprika, and ⅛ teaspoon kosher salt. Roast at 400°F for 20 minutes or until brown and crispy, stir every 5 minutes.

• Step 3.

  Lightly toss 8 cups romaine lettuce, ½ cup black beans, ¼ cup green onions, ⅔ cup fresh cilantro, and ¼ diced tomatoes together.

• Step 4.

  Blend ½ cup mayonnaise, ¼ cup sour cream, ⅝ teaspoon Worcestershire sauce, 1⅛ teaspoons white vinegar, 4½ tablespoons fresh cilantro, ½ teaspoon onion, 2 tablespoons fresh parsley, ⅛ teaspoon cayenne, and ½ teaspoon garlic powder in a blender until smooth.

• Step 5.

  Toss lettuce mixture with cilantro ranch dressing and arrange on plates or a platter. Garnish salad with avocado slices and tortilla strips. Arrange cooked chicken on top.