2 cups romaine hearts, shredded
1 cup corn
1 cup diced tomatoes
1 cup black beans (cooked)
1 cup light ranch dressing (I like Kraft)
2 tablespoons spicy barbecue sauce
In a small bowl, combine the corn, tomatoes and beans. Toss to combine. Set corn salsa aside.
On a large plate sprinkle romaine, the top with 1/4 of the corn salsa. Lay chicken on top, drizzle 2 tablespoons of the dressing over top.
Serve with tortilla strips.
Recipe printed from http://TheSlowRoastedItalian.com/
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