Loaded with plenty of fresh flavors, this Southwest Chicken Salad is a keeper!
Course: Main Course
3cupsLettucechopped or torn (I used green leaf, romaine and spring mix)
1/3cupGrape tomatoessliced in half
1/4cupCucumbersseeded and cut into bite size pieces
2tablespoonsBell pepperseeded and cut into bit size pieces (colored varieties are my favorite)
2tablespoonsCornfrozen or canned, served at room temperature
2 tablespoonsBeanswhichever type is your favorite (I use pintos or black beans for this most of the time)
1/3cupCooked chickencut into bite size pieces
2tablespoonscheddar cheese, cut into matchsticks or shredded
1tablespoonToasted pine nuts or sunflower seeds
1/4cupTortilla stripsthe miniature ones are great with this salad
1cupFavorite Ranch Dressing
2-3tablespoonsSpicy Barbecue Sauce
Layer lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl.
Top with cheese, pine nuts, and tortilla strips. Drizzle with Spicy BBQ Ranch Dressing. Toss well and serve immediately. Enjoy!
Spicy BBQ Ranch Dressing
Combine 1 cup of ranch dressing with approx 2 -3 tbsp of barbeque sauce. Stir well and chill until ready to serve. The dressing will keep nicely in the fridge for up to two weeks.
The ingredients for this recipe are adjustable for one serving or for a crowd. I've written the measurements for a large single serving, but it can be multiplied as needed.The ingredients in this salad are easily adapted to each person's tastes. If I'm serving a large number of people; I often set out each of these ingredients in separate bowls and let people build their own salads that way.