Easy Southwest Chicken Salad

• 1 head Romaine Lettuce, Chopped
• 1 whole Carrot, Peeled, Grated
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Can) Sweet Corn (frozen Works Too)
• 1/2 blocks (8 Oz. Block) Cheddar Cheese, Diced
• 1 whole Avocado, Chopped
• 1 jar (16 Oz. Jar) Salsa
• Ranch Dressing, To Taste
• 4 pieces Cooked Boneless, Skinless Chicken Breast*
• Frito Corn Chips, For Topping

1. Mix together the chopped lettuce and grated carrots. Divide among 4 dinner plates.
2. Top with desired amounts of black beans, corn, cheese, and avocado. Top with salsa and then ranch dressing.
3. Cut cooked chicken breasts into slices. Top salad with chicken slices and crushed Fritos.
4. Note: I usually buy chicken cutlets, drizzle them with olive oil and season with salt and pepper. Then I bake them in the oven and prepare the rest of the salad while they cook. Since they are cutlets, they cook in about 8-10 minutes.

head romaine lettuce, carrot, black beans, sweet corn, blocks, avocado, salsa, dressing, chicken, corn chips

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