Enchilada Salad

This is one of my husband's all-time FAVORITE recipes. It's from my book 101 Things To Do With a Salad and is super yummy! I hope you LIKE it as much as we do.

Enchilada Salad

1 cup ranch dressing

1/3–1/2 cup salsa

Tabasco sauce, to taste

1 head leafy green or romaine lettuce, torn into bite-size pieces

1/2 red onion, thinly sliced

1 can black beans, rinsed and drained (optional)

1 pound boneless, skinless chicken breasts, cubed and cooked

1/2 cup enchilada sauce

1 1/2 cups grated cheddar cheese

1 cup crushed Fritos

Mix the ranch with the salsa and a few shakes of the tabasco; chill until ready to serve.

Layer the lettuce, onion, bean, and chicken on individual plates. Drizzle enchilada sauce over the chicken. Sprinkle cheese and Fritos over top. Serve with the salsa ranch dressing. Makes 4–6 servings.

TIP: Instead of drizzling the enchilada sauce over the chicken when it's already on the salad, toss the cooked chicken in the sauce and then layer on the salad—then it's completely coated! Other good additions to this salad include chopped red bell pepper, diced tomatoes, and avocado.