Chili-Lime Chicken and Mexi-Ranch Salad

• 3 ounces romaine lettuce, chopped
• 14 cup chicken breast, marinated and grilled (cut into strips or diced, whichever you prefer)
• 14 cup tomatoes, diced
• 2 tablespoons black olives, pitted and sliced
• 14 avocado (sliced or diced)
• 14 cup black bean salsa, drained well (I use Bek's Black Bean Salsa/Pico De Gallo)
• 1 tablespoon cheddar cheese, grated (use your favorite Mexican blend)
• 1 tablespoon green onion, sliced (optional)
• tortilla chips
• 1 tablespoon ranch dressing
• 2 tablespoons salsa

1. To make the Salsa Ranch dressing, mix 1 part ranch dressing with two parts salsa.
2. If you like more dressing, of course, you can increase the amounts, just keep the ratio.
3. Taste as you go to get it to your preference!
4. To make the salad, layer the salad ingredients however you prefer your salad to look - make it pretty!
5. The tortilla chips may either be crushed and sprinkled on top or served on the side.
6. Serve with Salsa Ranch dressing.
7. Enjoy!

romaine lettuce, chicken breast, tomatoes, black olives, avocado, black bean salsa, cheddar cheese, green onion, tortilla chips, ranch dressing, salsa

Taken from www.food.com/recipe/chili-lime-chicken-and-mexi-ranch-salad-297430 (may not work)