Ingredients

• 1 1/2 cups sour cream
• 3/4 cup thick and chunky salsa
• 1 - 1 1/2 cups cherry tomatoes, halved
• 1 cup chopped cauliflower
• 1/2 cup thinly sliced green onions
• 1/2 bag of salad mix
• 2 cups baby spinach
• 1 - 2 cups kale pieces
• 1/2 - 1 cup diced bell pepper (any color)
• 1/2 - 1 cup diced cucumber
• 1 - 2 c. shredded cheddar cheese
• 2 c. chopped chicken breast
• 1 ½ cups corn chips
• 1 can (15 ounces) black beans, drained and rinsed

Instructions

1. Combine sour cream and salsa; mix well and set aside .
2. Drain and rinse beans.
3. Dice bell pepper, cauliflower and cucumber,
4. Cut tomatoes; thinly slice green onions.
5. Chop cooked chicken breast.

6. Layer the salad mix in the bottom of a 9x13 container or large salad bowl.

7. Layer spinach, and then kale, over the salad mix.

8. Layer the diced chicken over the greens.
9. Sprinkle diced peppers, cauliflower and cucumber over the chicken.

10. Add a layer of tomatoes over the veggies.

11. Spread the black beans, evenly, over the tomatoes.

12. At this point, I would normally spread the salsa/sour cream dressing over the top of the salad, cover that with cheddar cheese and crush the corn chips on top. However, our daughter was asked to avoid gluten and dairy, this past week, so I stopped layering at this point and served the dressing, cheese and corn chips on the side, so those who wanted could add their own.
13. You can chill the salad for several hours before serving, so it's easy to make ahead for an event.
14. Enjoy!