Chili Taco Salad with a Creamy Chipotle Dressing

INGREDIENTS

Lime, Juice of wedge

2 cups

Salad greens, mixed

2 cups

Sweet potato and tvp chili

1 tsp

Adobo sauce

1 1/2 tbsp

Vegan mayonnaise

1 dash

Chili powder

½ to 2/3 cup hand-crushed vegan tortilla chips (I used Garden of Eatin’ Blue Corn Chips – organic, but not oil-free FYI)