Not even a WEEK ago, we were doing the same exact thing- measuring out cups of lettuce from a bag- and found a live MOTH that had been hibernating in there. are you serious, people?! These bags were two different brands, mind you, because after last week's episode we didn't trust the "Marketside" by Walmart brand. Well I guess we can't trust any brands anymore.
We definitely threw the bug-infested lettuce away and luckily happened to have a fresh head of lettuce in the fridge, which is what we chopped up to use for this salad.
No more bagged lettuce for me, thank you very much.
Yield: 4 servings (serving size: 2 1/2 cups)
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.