southwestern chopped chicken salad
Servings: 4 dinner-sized salads
for the salad:
- 2 cups shredded chicken
- 1 green bell pepper diced
- 1 can black beans rinsed
- 1 can sweet yellow corn or 1 cup frozen corn, thawed
- 2 roma tomatoes diced
- 4 green onions sliced
- 1 head ice berg lettuce washed and chopped
- 1/4 cup cilantro chopped
- 2 ripe avocados diced
- 1 cup crushed tortilla chips
for the dressing:
- 1/2 cup mayonnaise
- 2/3 cup Greek yogurt
- 1 tbsp ranch seasoning
- 1 tbsp taco seasoning
In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
In a small bowl stir all dressing ingredients together.
Pour dressing over salad, starting with about half of the dressing.
Toss to combine, then gradually add more dressing until it is dressed to your liking.
Top with tortilla chips. Enjoy!