8 cups mixed salad greens
2 tomatoes, cut into wedges, or 1 pint grape tomatoes
4 green onions, thinly sliced
1 can (15 oz.) dark red kidney beans, rinsed and drained
1 can (11 oz.) Mexican-style corn, drained
2 c. shredded cheddar cheese
½ bag Fast Fixin' Popcorn Chicken, cooked according to package directions, cooled slightly
½ c. Maria Rae's Level 1 Salsa
½ c. Buttermilk Ranch dressing
Combine salsa with ranch dressing; cover and chill until ready to serve.
For salad, either arrange ingredients on a large platter, or toss together in a large bowl. Top with cooked and cooled popcorn chicken; serve with dressing on the side. Enjoy!
Optional ingredients: Diced avocado, black olives, to taste
From The Joy of Food by Kitchen Kimberley