Simple Southwestern Chicken Salad with Spicy Ranch

4 ounces grilled boneless skinless chicken breast
2 cups romaine hearts, shredded

Corn Salsa
1 cup corn
1 cup diced tomatoes
1 cup black beans (cooked)

Dressing
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/