Heidi's Taco Salad

Heidi's Taco Salad

recipe courtesy of Carrie Law

1 bag of mixed baby greens (or 1 head of green leaf lettuce, washed and torn into small pieces)

3 roma tomatoes, cored and diced

1 mango, peeled and diced

½ of a red or yellow bell pepper, diced

1 small can of corn (I use Trader Joes frozen corn--heated, of course), drained

1 can of black beans, rinsed and drained

1 avocado, diced and tossed with juice from half a lime

¼ cup real bacon bits (REAL people!)

1 cup shredded pepper jack cheese (or whatever you have on hand)

½ cup crisp tortilla strips or crushed tortilla chips

2 boneless skinless chicken breasts, sliced into thin strips

2 T. taco seasoning

2 T. water

1 cup Lighthouse brand jalapeno ranch dressing

¼ cup minced fresh cilantro

juice from 1 ½ limes

¼ t. chipotle chili powder

In a large nonstick skillet, cook the chicken breasts until juices run clear, adding the seasoning and water for the last few minutes of cooking. Remove to a plate and spread out in a thin layer so that it will cool quickly. Place all of the ingredients down to the tortilla strips into a large salad bowl. Once the chicken is cool, add it to the rest of the salad. Mix the last four ingredients together until blended and pour over the salad. Toss until evenly coated, and serve immediately