Dinner is served, and it's: Rotisserie Chicken, Black Bean Salad

Occasionally on Sunday nights (when I'm feeling lazy) and on warm summer days, I love to make this salad. It's hearty and healthy. The main ingredient is rotisserie chicken, which you can buy at just about any grocer. I usually buy the lemon-herb seasoned chicken, but it doesn't really matter which one you choose. As you'll see, there isn't much cooking involved with this recipe -- more like tossing, and you're done!

Here's what you'll need:

1 rotisserie chicken
2 tbsp cilantro, coarsely chopped
1 tsp cumin
1/2 tsp chili powder
1/2 - 3/4 cup light sour cream
2 medium size limes
romaine lettuce
4 oz can sweet corn
8 oz can of black beans
2 medium tomatoes
1 half avocado (optional)

First, pull the breast meat off of the rotisserie chicken and shred by hand (or you can dice it), and put into a bowl. To make the dressing, combine sour cream, cumin, chili powder, and cilantro. Squeeze in fresh lime juice and stir until everything is well mixed. You can taste the dressing after one lime and decide it you want another. I find it's a little zestier with two.

In a large salad bowl toss romaine with a couple tbsp of dressing. The lettuce stays a bit dry if the dressing is added after all of the veggies, so I like to coat it slightly before throwing in the rest. Drain corn and black beans and then add to romaine with diced tomatoes, diced avocado, and chicken. Generously pour sour cream dressing over salad and toss. That's all there is to it! Serve with warm whole grain bread. (The dressing is great for dipping).

Hope you enjoy.