The Great Southwest Chicken Salad

Recipe courtesy of The Great Foodini

8 cups romaine or iceberg lettuce                                                        

2 large chicken breasts, cooked and diced

1 can black beans, drained and rinsed

1 cup kernel corn                                                                             

1 cup diced tomatoes

1 cup diced jicama

1 cup shredded cheddar (about 4oz or to taste)

1/2 cup loosely packed snipped cilantro

1/2 cup pickled jalapenos

Little Diablo Southwest Salad Dressing

1 cup Little Diablo Salsa (any flavor)

3/4 cup sour cream

1 teaspoon cumin

2 tablespoons snipped cilantro (optional)

Mix all ingredients until well blended. For best results chill dressing for at least a half an hour to let flavors blend. 

Combine all your salad ingredients in a large bowl and toss with dressing or serve on the side. You can also top with crushed tortilla chips for a wonderful crunch