Southwestern Salad with Shredded Rotisserie Chicken
2014-06-12 02:33:21
Makes 4 servings
Ingredients
- 1 cup buttermilk
- 1 cup mayonnaise
- 1 (1-ounce) package ranch dressing mix
- 2 tablespoons chopped red bell pepper
- 1 tablespoon chopped fresh cilantro
- 1 small jalapeño, seeded and chopped
- ½ teaspoon ground black pepper
- ½ teaspoon hot sauce
- 1 head iceberg lettuce, chopped
- 1 (10-ounce) bag chopped romaine lettuce
- 1 rotisserie chicken, meat shredded and skin and bones discarded
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, rinsed and drained
- 1 large red tomato, seeded and diced
- 1 (8-ounce) package shredded Cheddar cheese
- 2 tablespoons diced black olives
Instructions
- In the container of a blender, combine buttermilk and next 7 ingredients; process until smooth. Cover and refrigerate for up to 1 week.
- On a large platter, layer lettuces, chicken, and all remaining ingredients. Serve with buttermilk dressing.
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