Chicken Salad

South of the Border Chicken Salad

6 cups shredded lettuce
1 (9 oz) bag tortilla chips, crushed
(approx 3 cups- don’t crush too much)
1/2 cup shreded cheddar cheese
2-3 cups cooked chicken, diced
1 (15 oz) can kidney beans or garbanzo
beans, rinsed and drained well
1 (15 oz) can whole kernel corn
1 tsp cumin
1/2 tsp Mexican chili powder
1 cup ranch dressing
1/2 cup mayo or sour cream
Tomatoes, sliced or diced
Black olives, sliced or diced

Mix all together except tomatoes and olives, reserve them and use for garnish. Serve on a bed of fresh spinach or mixed greens. Can add some cayenne or red pepper flakes or a couple of tsp of prepared horseradish for a little “kick”. Good anytime but especially in the summer with a large glass of ice tea or ice coffee.