Summer Chicken Taco Salad With Jalapeno Ranch

• FOR THE JALAPENO RANCH:
• 1/2 cups Mayonnaise
• 1/4 cups Plain Greek Yogurt
• 1/4 cups Buttermilk
• 2 Tablespoons Sour Cream
• 1-1/2 Tablespoon Apple Cider Vinegar
• 1 Jalapeno Pepper, Seeds And Stem Removed, Finely Minced
• 1 Tablespoon Sugar
• 1 teaspoon Fresh Chives, Chopped
• 1 teaspoon Fresh Dill, Chopped
• Salt And Black Pepper
• FOR THE CHICKEN TACO SALAD:
• 8 cups Fresh Greens Of Choice (I Used A Mixture Of Baby Spinach And Romaine)
• 2 Boneless And Skinless Chicken Breast, Fully-cooked And Sliced
• 1 cup Canned Black Beans, Drained, Rinsed And Warmed Through Slightly
• 2 cups Frozen Corn, Warmed Through Slightly (corn Off The Cob May Be Used If In Season)
• 2 teaspoons Fresh Cilantro, Chopped
• 1/2 cups Crumbled Cotija Cheese
• Tortilla Chips, To Serve

1. In a medium bowl, combine all the ingredients for the jalapeno ranch. Whisk to combine fully, cover and refrigerate until you are ready to use.
2. Assemble salads by dividing greens among separate bowls. Top with chicken breast, black beans and corn. Drizzle with jalapeno ranch and sprinkle with fresh cilantro and crumbled cotija cheese.
3. Serve alongside multi-grain tortilla chips and enjoy immediately!

mayonnaise, ubc, ubc, sour cream, apple cider vinegar, pepper, sugar, fresh chives, fresh dill, salt, chicken taco, fresh greens of choice, chicken, black beans, frozen corn, fresh cilantro, cotija cheese, tortilla chips

Taken from tastykitchen.com/recipes/salads/summer-chicken-taco-salad-with-jalapeno-ranch/ (may not work)