Taco Salad

chopped romaine lettuce
cooked corn kernels (1/2 cup per person)
chopped raw vegetables (carrot, jicama, cucumber, red pepper, tomato, avocado)
coarsely grated Cheddar cheese
shredded cooked chicken or black beans (drained and rinsed)
tortilla chips (crushed and whole)

dressing:
2 Tbsp. fresh lime juice
1 small garlic clove, minced
1/2 tsp. honey
1/2 tsp. kosher salt
1/8 tsp. ground coriander
2 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh cilantro

In a medium bowl, mix together the lettuce, corn, raw vegetables, cheese, and chicken.

Crumble the tortilla chips and keep separate for serving.

Whisk together dressing ingredients.

Can be made a day ahead. Store salad and dressing in the refrigerator; leave the chips on the counter. Be sure to give your child instructions for tossing the salad with the dressing and tortilla chips at lunchtime.