Southwest Chicken Salad With Spicy Ranch Dressing

Southwest Chicken Salad with Spicy Ranch Dressing

16 cups green leaf, romaine, and/or spring mix lettuce chopped into 1-inch or smaller pieces
2 cups grape or cherry tomatoes halved
1 English cucumber halved lengthwise, seeded, and sliced thin, about 2 cups
1 red bell pepper cut into ½-inch pieces
1 can corn, drained, OR 2 ears of corn, kernels removed, about 1½ cups
1 can black or pinto beans, drained and rinsed
3 cups cooked chicken cut into bite size pieces
1 cup cheddar cheese cut into matchsticks or shredded
½ cup toasted pine nuts or sunflower seeds
2 cups tortilla strips or corn chips

Combine the ranch dressing and spicy barbecue ranch in a medium bowl or jar. Whisk well to combine and refrigerate until ready to use. Leftover dressing will keep nicely in the refrigerator for up to a week.

Layer the lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl. Toss to combine. Top with cheese, pine nuts, and tortilla strips. Drizzle the salad with the prepared dressing. Toss well and serve immediately.