Spicy Southwest Ranch Salad with Chicken

Name: Spicy Southwest Ranch Salad with Chicken
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: South Western, Mexican
Ingredients: 1/4 cup (60 mL) Hellmann's® Classic Ranch Dressing; 1 tsp. (5 mL) canned chipotle pepper in adobo sauce; 1 lb. (450 g) grilled boneless, skinless chicken breasts cut into chunks, or grilled steak, cut into strips; 1 can (450 g) low sodium black beans, rinsed and drained; 1 avocado, cut into chunks; 1 small yellow bell pepper, diced or cut ito small, thin strips; 3/4 cup (175 mL) toasted corn *; 4 cups (1 L) baby kale; 4 cups (1 L) baby spinach leaves

PREP

20mins

COOK

0mins

SERVES

4 people

TOTAL

20mins

Have leftover cooked chicken? Put it to great use in this Spicy Southwest Ranch Salad with Chicken recipe!

INGREDIENTS

1/4 cup (60 mL) Hellmann's® Classic Ranch Dressing
1 tsp. (5 mL) canned chipotle pepper in adobo sauce
1 lb. (450 g) grilled boneless, skinless chicken breasts cut into chunks, or grilled steak, cut into strips
1 can (450 g) low sodium black beans, rinsed and drained
1 avocado, cut into chunks
1 small yellow bell pepper, diced or cut ito small, thin strips
3/4 cup (175 mL) toasted corn *
4 cups (1 L) baby kale
4 cups (1 L) baby spinach leaves

Amount per Serving

Title	Amount per Serving
Energy	440.0
Total Fat	18.0 g
Saturated Fat	3.0 g
Carbohydrate excl. fibre	35.0 g
Sugars	2.0 g
Fibre	15.0 g
Protein	37.0 g

METHOD

Combine Hellmann's® Classic Ranch Dressing with chipotle chili in small bowl; set aside.
Combine chicken, beans, avocado, yellow pepper and corn in bowl. Arrange kale and spinach on serving platter and top with chicken mixture. Drizzle with Dressing.

Tip:

* To toast corn, coat nonstick skillet with no-stick spray and heat over medium-high heat. Add fresh corn, drained canned corn , or thawed frozen corn and cook, stirring occasionally, until toasted, about 3 minutes.