Southwest Chicken Salad
Recipe courtesy of The Great Foodini
8 cups romaine or iceberg lettuce 1 cup diced jicama
2 large chicken breast, cooked and diced 1 cup shredded cheddar (about 4 oz or to taste)
1 can black beans, drained and rinsed 1/2 cup loosely packed snipped cilantro
1 cup kernel corn 1/2 cup pickled jalapenos
1 cup diced tomatoes
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 ingedients 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!