Quick Southwest Chicken Salad

For the salsa: In a medium bowl, stir together beans, corn, tomatoes, red onion and cilantro until well combined.

For each serving, place a layer of lettuce and top with the bean mixture, a small handful of cheese, chicken and tortilla strips. Add dressing to taste and enjoy.

For the dressing: Simply pour the ranch dressing and chipotle peppers into a blender or small food processor and process until smooth. Store in a jar in the fridge until ready to use. The extra dressing will last weeks in the fridge.