Southwestern Salad with Shredded Rotisserie Chicken

Southwestern Chicken Salad
Southwestern Salad with Shredded Rotisserie Chicken
Makes 4 servings
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Ingredients
  1. 1 cup buttermilk
  2. 1 cup mayonnaise
  3. 1 (1-ounce) package ranch dressing mix
  4. 2 tablespoons chopped red bell pepper
  5. 1 tablespoon chopped fresh cilantro
  6. 1 small jalapeño, seeded and chopped
  7. ½ teaspoon ground black pepper
  8. ½ teaspoon hot sauce
  9. 1 head iceberg lettuce, chopped
  10. 1 (10-ounce) bag chopped romaine lettuce
  11. 1 rotisserie chicken, meat shredded and skin and bones discarded
  12. 1 (15-ounce) can black beans, rinsed and drained
  13. 1 (15-ounce) can corn, rinsed and drained
  14. 1 large red tomato, seeded and diced
  15. 1 (8-ounce) package shredded Cheddar cheese
  16. 2 tablespoons diced black olives
Instructions
  1. In the container of a blender, combine buttermilk and next 7 ingredients; process until smooth. Cover and refrigerate for up to 1 week.
  2. On a large platter, layer lettuces, chicken, and all remaining ingredients. Serve with buttermilk dressing.
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