Southwestern Salad Bar

Ingredients

• 1 tablespoon fajita seasoning
• 2 cups fresh corn kernels (about 4 ears)
• 5 teaspoons fresh lime juice, divided
• 2 teaspoons minced fresh cilantro
• 2/3 cup chopped red onion
• 2 garlic cloves, minced
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1/2 cup diced peeled avocado
• 3/4 cup light ranch dressing
• 1 1/2 teaspoons minced canned chipotle chiles in adobo sauce
• 12 cups packaged chopped romaine lettuce
• 3 cups chopped skinless, boneless rotisserie chicken
• 1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
• 1 1/2 cups unsalted baked tortilla chips, crumbled (about 2 1/2 ounces)
• 1 cup bottled sliced peeled mango, chopped
• 1 cup sliced green onions
• 1/2 cup thinly sliced radishes

Preparation

1. Cook the seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine fajita seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
2. Combine onion, garlic, beans, and bell pepper in a medium serving bowl. Combine avocado and 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.
3. Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange the bowls, buffet-style, beginning with lettuce and ending with dressing. For each serving: 1 1/2 cups lettuce, 3/4 cup bean mixture, 1/4 cup corn mixture, about 1/3 cup chicken, 3 tablespoons chips, 3 tablespoons cheese, 2 tablespoons mango, 2 tablespoons onions, 1 tablespoon radishes, 1 tablespoon avocado, and 1 1/2 tablespoons dressing.