Quick Southwest Chicken Salad

• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Corn Kernels, Drained
• 4 whole Roma Tomatoes (finely Diced)
• 1/2 Small Red Onion, Finely Diced
• 1/2 bunches Cilantro, Chopped
• 2 heads Romaine Lettuce, Chopped
• 1 cup Shredded Colby-jack Cheese
• 1 whole Cooked Rotissiere Chicken, Shredded Or Cut Into Bite Sized Pieces)
• Tortilla Strips, To Serve
• 1 bottle (8 Oz. Size) Ranch Dressing (your Favorite)
• 6 Chiptole Peppers In Adobo Sauce (add More Or Less Depending On Your Personal Spice Level)

1. For the salsa: In a medium bowl, stir together beans, corn, tomatoes, red onion and cilantro until well combined.
2. For each serving, place a layer of lettuce and top with the bean mixture, a small handful of cheese, chicken and tortilla strips. Add dressing to taste and enjoy.
3. For the dressing: Simply pour the ranch dressing and chipotle peppers into a blender or small food processor and process until smooth. Store in a jar in the fridge until ready to use. The extra dressing will last weeks in the fridge.

black beans, corn, tomatoes, red onion, bunches cilantro, cheese, chicken, tortilla strips, dressing, peppers

Taken from tastykitchen.com/recipes/salads/quick-southwest-chicken-salad/ (may not work)