Fast Salsa-Ranch Chicken Salad
-2 cups leftover, cooked chicken OR about 8 chicken tenderloin strips, freshly grilled or skillet-browned
-1 small (14-ounce or less) can black beans, drained and rinsed
-about 3 cups shredded lettuce
-1 large tomato
-sliced cucumber and/or drained, sliced black olives (optional)
-1/2 cup ranch salad dressing
-1/2 cup chunky salsa
-1 cup shredded Mexican (colby/Jack/whatever) cheese
-crumbled tortilla chips (optional)
Begin by warming up about 2 cups of leftover, cooked chicken OR quickly brown a few fresh chicken tenderloin strips in a skillet or on a grill.
Drain a small can of black beans; rinse well. In a large bowl, toss the hot chicken with the unheated beans until mixed evenly.
Divide lettuce into two or three bowls. Cut a large tomato into several wedges and distribute among salad bowls. If desired, add fresh cucumber slices and/or black olives to the lettuce.
In a spouted measuring cup or bowl, combine equal parts ranch salad dressing and chunky salsa. Stir until dressing is a thin, pinkish-melon color.
Divide the cooling chicken/bean mixture among the bowls. Sprinkle generous helpings of shredded Mexican cheese over salads. Pour salsa/ranch dressing over salad. If desired, serve topped with broken tortilla chips.