Low-Carb Southwest Chicken Salad with Chipotle Ranch Dressing

Ingredients

• 2 cups Ranch Dressing
• About 2 cups diced cooked chicken
• 1/4 cup Chipotle Ranch Dressing, or more, to taste
• 1-2 heads Romaine lettuce
• Seeds cut out and sliced
• 1/2 cup chopped cilantro
• 4 oz. sliced olives
• 1/2 cup grated cheese

Directions

1. Add the salsa to a food processor and blend it with the steel blade for about 1 minute, until smooth. A blender or immersion blender works too. Add the Ranch Dressing and ground Chipotle, then process for another 30 seconds, or until everything is evenly mixed. If a chunkier dressing sounds good, you can simply stir it together instead. Chill the dressing for 1-2 hours if you can.
2. Toss the diced chicken with as much salad dressing as you like, then leave it to marinate while you get the rest of the salad ready.
3. Cut the lettuce into rough pieces and dry it well in a salad spinner, or pat it dry with paper towels.
4. In a large mixing bowl, combine the lettuce, red pepper, and cilantro.
5. Add the dressed chicken to the bowl and toss gently, just until the dressing is worked through the salad.
6. Sprinkle in the grated cheese and olives, fold everything together a few more times, and serve.