Southwestern Ranch Salad #RSC
photo by FOODFROMMYHEART
- Ready In:
- 2 tablespoons Hidden Valley Original Ranch Seasoning Mix
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground chili powder
- 1⁄2 cup Greek yogurt
- 1⁄4 cup buttermilk
- 1⁄4 cup mayonnaise
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt (to taste)
- 2 tablespoons diced fresh chives or 2 teaspoons dried chives
- 3 small corn tortillas
- cooking spray
- 2 teaspoons Hidden Valley Original Ranch Seasoning Mix
- 4 cups shredded salad greens
- 2 cups cooked chicken breast tenders, cut into bite sized pieces
- 2 cups drained rinsed black beans
- 1 cup frozen corn kernels
- 4 green onions
- 1⁄2 cup shredded Mexican blend cheese
- Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
- Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
- While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
- Whisk together all of the ingredients for the dressing in a small bowl.
- You can either build one large salad or 4 Servings on chilled plate(s).
- Layer the greens first, then the chicken, black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top. Serve and ENJOY!
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