Southwestern Salad

By ccavaletti

Ingredients

• Salad:
• 1 Head iceberg lettuce, chopped
• 1 (10 oz) bag, chopped romaine lettuce
• 1 rotisserie chicken, meat shredded and skin and bones discarded (about 4 cups of meat)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can yellow whole kernel corn, rinsed and drained
• 1 large red tomato, seeded and diced
• 1 (8 oz) pkg shredded Cheddar cheese
• 2 Tbsp diced black olives
• Spicy Ranch Dressing:
• 1 c buttermilk
• 1 c mayonnaise
• 1 (1 oz) package ranch dressing mix
• 2 Tbsp finely chopped red bell pepper
• 1 Tbsp chopped fresh cilantro
• 1 small jalapeño, seeded and finely chopped
• 1 tsp ground black pepper
• 1/2 tsp hot sauce

Details

Servings 4

Preparation

Step 1

Salad:
On a large platter, layer lettuces, chicken, beans, and remaining 4 ingredients. Serve with Spicy Ranch Dressing.

Dressing:
In the container of a blender, combine all ingredients, and process until smooth. Serve immediately, or cover and refrigerate for up to 1 week.

From Cooking with Paula Deen, January/February 2014