Chicken Enchilada Salad

What you need:

    • Romaine hearts, shredded
    • 1 cucumber, cut into slices and then halved
    • Grape tomatoes, halved
    • 1 can corn, drained
    • 1 can black beans, rinsed and drained
    • Green onions, sliced
    • 1 cup shredded Mexican style cheese
    • 2 chicken breasts, seasoned with taco seasoning, cooked, and cut into strips
    • Tortilla strips
    • Southwest Ranch dressing or your dressing of choice

Directions:

    1. Cook chicken by desired method. I baked mine. Let cool slightly and cut into strips.
    2. Toss lettuce with cucumber, tomatoes, corn, black beans, and green onions.
    3. Divide lettuce mix onto four plates.
    4. Top each with chicken and cheese.
    5. Drizzle with salad dressing and top with crunchy tortilla strips.

Recipe adapted from Meg's Everyday Indulgence