Prep time: 20 minutes
10 oz. chicken breast, cooked and shredded
2 t. minced garlic
1/3 cup hot sauce
3-4 cups lettuce, chopped
1/2 cup black beans, drained and rinsed
1/2 cup canned sweet corn, drained
2 stalks celery, diced
4 green onions, sliced
3 Roma tomatoes, diced
1/4 cup shredded Mexican blend cheese, made with 2% milk
1-2 tablespoons ranch dressing mix
1/4 cup light sour cream
2-4 T. skim milk
Pre-heat skillet. Add garlic and hot sauce. Bring to a simmer. Stir in chicken and heat through. Turn off heat and set aside.
Divide the next 7 ingredients evenly into two large bowls.
Combine ranch dressing mix, sour cream, and milk in a container with a tightly fitting lid. Shake to mix thoroughly. Add additional milk (if needed) to desired consistency.
Pour dressing over the salads and use two utensils to toss salads and evenly distribute dressing. Top each salad with equal portions of the heated chicken.
Based on the nutrition app on my phone, 1 serving=325 calories