Southwest Chicken Salad with Spicy Ranch Dressing

Ingredients

• 16 cups green leaf, romaine, and/or spring mix lettuce (chopped into 1-inch or smaller pieces)
• 2 cups grape or cherry tomatoes (halved)
• 1 English cucumber (halved lengthwise, seeded, and sliced thin, about 2 cups)
• 1 red bell pepper (cut into 1/2-inch pieces )
• 1 can corn, drained, (OR 2 ears of corn, kernels removed, about 1 1/2 cups)
• 1 can black or pinto beans, drained and rinsed
• 3 cups cooked chicken (cut into bite size pieces)
• 1 cup cheddar cheese (cut into matchsticks or shredded)
• 1/2 cup toasted pine nuts or sunflower seeds
• 2 cups tortilla strips or corn chips
• 2 cups ranch dressing
• 1/3 cup spicy barbecue sauce

Instructions

1. 1

   --- Dressing Instructions ---

2. 2

   Combine the ranch dressing and spicy barbecue ranch in a medium bowl or jar. Whisk well to combine and refrigerate until ready to use. Leftover dressing will keep nicely in the refrigerator for up to a week.

3. 3

   --- Salad Instructions ---

4. 4

   Layer the lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl. Toss to combine. Top with cheese, pine nuts, and tortilla strips. Drizzle the salad with the prepared dressing. Toss well and serve immediately.