Southwest Chicken Taco Salad

Ingredients

• 455 g cooked chicken, chopped
• 220 g chopped romaine
• 170 g corn, 85 g black beans, and 70 g tomatoes
• 45 ml chipotle ranch
• 30 g shredded cheddar

Method

1. Step 1

   Cook or warm 455 g cooked chicken, chopped until it is hot and lightly browned.

2. Step 2

   Add 220 g chopped romaine to a large bowl.

3. Step 3

   Top the greens with 170 g corn, 85 g black beans, and 70 g tomatoes.

4. Step 4

   Slice or break up the protein and add it over the salad base.

5. Step 5

   Drizzle the salad with 45 ml chipotle ranch.

6. Step 6

   Toss the salad gently and finish it with 30 g shredded cheddar.

7. Step 7

   Divide the salad between bowls and serve it right away.