The Great Southwest Chicken Salad
Recipe courtesy of The Great Foodini
8 cups romaine or iceberg lettuce
2 large chicken breasts, cooked and diced
1 can black beans, drained and rinsed
1 cup kernel corn
1 cup diced tomatoes
1 cup diced jicama
1 cup shredded cheddar (about 4oz or to taste)
1/2 cup loosely packed snipped cilantro
1/2 cup pickled jalapenos
Little Diablo Southwest Salad Dressing
1 cup Little Diablo Salsa (any flavor)
3/4 cup sour cream
1 teaspoon cumin
2 tablespoons snipped cilantro (optional)
Mix all ingredients until well blended. For best results chill dressing for at least a half an hour to let flavors blend.
Combine all your salad ingredients in a large bowl and toss with dressing or serve on the side. You can also top with crushed tortilla chips for a wonderful crunch