• ½ cup Dierbergs dairy sour cream
• ¼ cup fresh lime juice
• 2 tablespoons finely chopped cilantro or Italian parsley
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon grated lime peel
• 1 teaspoon ground cumin
• 1 clove garlic, minced
• Freshly ground black pepper
• ½ cup Dierbergs extra virgin olive oil
• 1 large head iceberg lettuce
• ¾ pound Dierbergs Signature Smokehouse BBQ Pulled Chicken
• 1 can (15.5 ounces) black beans, rinsed and drained
• 2 cups halved grape tomatoes
• 1 cup (4 ounces) shredded Mexican cheese blend
• Coarse salt and freshly ground black pepper
• Crushed tortilla chips

 FOR CREAMY LIME DRESSING: In small bowl, stir together sour cream, lime juice, cilantro or Italian parsley, red wine vinegar, honey, lime peel, ground cumin, garlic and pepper. Whisking vigorously, add olive oil in slow, steady steam until well mixed.

 

FOR SALAD: Stand lettuce on core. Slice off rounded ends on left and right sides. Cut remaining lettuce into 4 even slices.

 

Place each lettuce slice on individual serving plate. Trim away core if necessary. Top each with chicken, black beans, tomatoes, cheese, salt, and pepper. Drizzle Dressing over salads; sprinkle crushed tortilla chips over tops.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 666
Cholesterol: 91 mg
Fat: 39 g
Sodium: 1160 mg
Carbohydrates: 46 g
Protein: 32 g
Fiber:
Saturated Fat: N/A