INGREDIENTS
2 cups
Rotisserie chicken meat
1
Avocado, firm ripe pitted and cut into large chunks
1 cup
Cilantro, fresh stems leaves and tender
1 cup
Corn, frozen fire-roasted
1
Lime, Juice of
2
Scallions
1 cup
Black bean salsa, store-bought or homemade
1 1/2 cups
Quinoa, red
1 pinch
Cayenne pepper
1
Kosher salt
2 tbsp
Olive oil
1/4 cup
Pepitas, roasted and salted
2 cups
Tortilla chips
3 tbsp
Parmesan, grated
1/4 cup
Sour cream