Ranch Chicken Salad | RICARDO
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Ingredients
- 8 cups (360 g) curly-leaf lettuce, torn
- 1 1/2 cups (225 g) frozen or fresh corn kernels, blanched
- 1 cup (170 g) cooked chicken, shredded
- 1 cup (140 g) cherry tomatoes, halved
- 1 small shallot, chopped
- 1 avocado, ripe but firm, diced
- 1/2 cup (125 ml) store-bought ranch dressing (see note)
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