- 1 (15 ounce) can black beans, drained and rinsed
- salt and pepper to taste
- 1/2 head cabbage, chopped
- 1 (10 ounce) package romaine lettuce, torn
- 1/2 green bell pepper, chopped
- 1 (8.75 ounce) can corn, drained
- 1/4 cup shredded Cheddar cheese
- 2 cooked skinless, boneless chicken breast halves, cut into strips
- 1 cup finely crushed blue tortilla chips
- 1/2 cup prepared Ranch salad dressing
- In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
- In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
- Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.
03/26/2017
recipepes.com
Southwest Chicken Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
