Southwestern Salad

INGREDIENTS
1    tablespoon olive oil
2    cups ½ inch diced chicken, thigh or breast
½   cup red or green salsa or taco sauce
1    head romaine lettuce or similar
1    can (15 ounces) red kidney beans, drained, rinsed
1    can (15 ounces) black beans, drained, rinsed
2    cups corn kernels, fresh or frozen and thawed
1    medium onion, white or purple, chopped
1    avocado, peeled and diced to ½ inch
½   cup chopped, fresh cilantro leaves
½   cup shredded cheddar cheese

METHOD
In a medium skillet, heat the olive oil over medium heat and add the chicken. Cook the chicken, stirring, for 4 to 5 minutes until browned on all sides and add the salsa. Continue to cook for 6 to 7 minutes, stirring occasionally, until the chicken is thoroughly done. Remove from the heat and set aside.

Remove the outer leaves of the romaine and wash. Cut the bottom white part off the leaves and chop to bite-sized pieces until you have 4 to 5 cups of lettuce pieces. Add this to the salad bowl. Add the beans, corn, onion, avocado, cilantro and cheese, mixing each in as they are added. Add the chicken and remaining sauce from the pan to the salad and mix well.

Serve right away or refrigerate for a few hours and serve cold. This is a fairly filling salad and should serve 6 to 8. Serve with or without dressing and garnish. Dressing can be a mix of salsa and sour cream or yogurt. Garnish with shredded cheddar cheese.