Tex-Mex Chicken Salad

2 1/2 c. shredded rotisserie chicken
1 can pinto beans, rinsed
1 head romaine lettuce, cut into bite-size pieces
1 c. fresh corn kernels, from 1 ear
1 c. fresh cilantro
1 avocado, diced
1/2 red onion, thinly sliced
1/4 c. fresh lime juice
2 tbsp. lowfat sour cream
1 tbsp. olive oil
1 tsp. honey
kosher salt
Pepper
Tortilla chips, for serving

Directions

1. In a large bowl, gently toss together the chicken, beans, lettuce, corn, cilantro, avocado, and onion.
2. In a bowl, whisk together the lime juice, sour cream, oil, honey, and 1/2 teaspoon each salt and pepper.
3. Drizzle the dressing over the salad and gently toss to combine. Serve with tortilla chips, if desired.