Spicy Ranch Salad

10 Reviews
  • Prep 40 m
  • Total 40 m
Servings: 4–6

Ingredients

  • ½ cup Hidden Valley® Spicy Ranch Dressing
  • 1 can (15 ounces ) black beans, drained, rinsed
  • 1 can (11 ounce) corn drained
  • 1 can (4 ounces) jalapeños, drained
  • 1 cup diced red bell pepper
  • 1 package prepacked butter lettuce pat dry, leaves rinsed
  • 12 ounces cooked chicken, cubed
  • 2 medium tomatoes stems removed, diced, seeded
  • salt
  • freshly ground pepper

Directions

  1. 1. In a medium bowl, combine the chicken, beans, corn, tomatoes, jalapeños, and toss with enough of the dressing to lightly coat.
  2. 2. Chill covered for 30 minutes.
  3. 3. Arrange the lettuce in a single layer on a platter or in a salad bowl. Serve garnished with the red pepper and seasoned with salt and freshly ground pepper.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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