Chicken Burrito Salad

1 small head romaine lettuce, torn into small pieces
1 cup cooked brown rice
1 can (15 ounces) black beans, drained and rinsed
1 can (14 ounces) diced tomatoes
1 can (10 ounces) chicken breast chunks, drained and flaked
1 can (10 ounces) corn kernels, drained
1 can (4.25 ounces) diced green chilies, drained
1 can (2.2 ounces) sliced ripe black olives, drained

2 tablespoons fresh-squeezed lime juice
1 tablespoon fresh chopped cilantro
3 tablespoons extra-virgin olive oil
salt and ground black pepper, to taste

Salad: Place lettuce leaves in a large platter or individual bowls. Top with brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.

Dressing: In a small bowl, combine lime juice and cilantro; whisk in olive oil. Add salt and pepper, to taste. Drizzle dressing over salad.
Source: CMI