A Hungry Bear

Here is the salad we had with the second half of the shredded rotisserie chicken meat last week. Over a bowl of naked mixed greens and baby romaine, I put some cubed queso cheese, chopped avocado, diced onion and a bit of sweet corn (the frozen bagged kind, thawed and drained). For the dressing I just used some black bean and corn salsa, and a big dollop of sour cream. This is the kind of dinner I don’t have more than 5 minutes (or brain cells) to plan.