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)

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.

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