Recipes / Baja Chile Ranch Chicken Salad

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Baja Chile Ranch Chicken Salad



  • 1 7/8 cups Furmano's Diced Tomatoes, Drained
  • 1/2 cup Green Chilies, Drained & Chopped
  • 1/2 cup Ranch Salad Dressing
  • 2 tablespoons Onion, Finely Diced
  • 2 1/2 cups Cooked Chicken, Chopped
  • 8 cups Romaine Lettuce, Torn
  • 2 cups Pinto Beans, Drained & Rinsed
  • 1/2 cup White Corn Tortilla Chips, Crushed
  • 1 cup Cheddar Cheese, Shredded
  • 1/4 cup Bacon, Cooked & Chopped
  1. Place 1/2 can each of the drained Furmano's Diced Tomatoes and green chilies into a food processor with the ranch dressing. Pulse until well blended.
  2. Reserve 1/4 cup of this mixture for garnish, and place the rest into a large bowl with the remaining tomatoes and chilies.
  3. Add onion and chicken to the bowl and mix well to combine all.
  4. To assemble salads: Spread 2 cups of torn romaine leaves over each of 4 entree-sized serving plates.
  5. Mound 1/4 of the prepared chicken salad on top and in the center of each plate of romaine.
  6. Sprinkle 1/4 of the drained pinto beans and 1/4 of the crushed tortilla chips, respectively, over the romaine around the outside of each mound of chicken salad.
  7. Divide the cheese into 8 piles and place 2 piles decoratively across from each other at the base of each mound of chicken salad.
  8. Top each mound of chicken salad with 1/4 of the bacon. Drizzle each finished salad evenly with 1/4 of the reserved tomato-Chile-ranch dressing.