SOUTHWESTERN CHOPPED CHICKEN SALAD

 LOVE THIS SALAD... IT IS THE SUMMER VERSION OF TACO SOUP. JUST OPEN A COUPLE OF CANS, ADD SOME CHOPPED VEGGIES AND CHOPPED GRILLED CHICKEN AND YOU HAVE A GREAT EASY SUMMER SALAD

recipe adapted from Lauren's Latest
serves 4 for dinner salads

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

I OPTED FOR AN EASIER VERSION FOR MY SALAD DRESSING AND BOUGHT HIDDEN VALLEY RANCH SOUTHWEST CHIPOTLE RANCH DRESSING WHICH IS VERY GOOD AND MAKES THIS SALAD EVEN EASIER...
dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:
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!