Southwest Chicken Salad
This is a delicious salad that’s a nice change from the typical ‘taco’ version.
It’s simple and quick to make and really filling.
Kids and their friends love it too.
1 (15 ounce) can black beans, drained and rinsed
salt and pepper to taste
1/2 head cabbage, chopped
2 cups lettuce, torn
1/2 green bell pepper, chopped
1 (8.75 ounce) can corn, drained
1/4 cup shredded Cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
1/2 cup prepared Ranch salad dressing
Combine all salad ingredients in a large bowl. In a blender or food processor, blend all dressing ingredients. Toss the dressing with the salad and serve.
