1 head of romaine lettuce, chopped
1 ½ cups cooked chicken
1 can southwestern corn (contains corn, black beans, bell peppers and onion)
2 tomatoes, diced
1 avocado, diced
½ cup cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
spicy ranch
4 corn tortillas
1 tablespoon vegetable oil
salt
DIRECTIONS
1. Slice corn tortillas in small strips. In a small skillet, heat vegetable oil over medium high heat. Add tortilla strips and cook until they start to brown turning constantly. Remove and drain on a paper towel. Season with salt.
2. In a large bowl mix the remaining ingredients together. Make sure everything is well combined and fully covered in ranch.
3. Serve topped with tortillas strips.
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