1/4 c. fat free ranch
8 c. chopped romaine lettuce
1 large tomato - diced
1 small jicama - peeled and shredded
1 c. reduced fat shredded cheese
1 c. canned black beans - rinsed and drained
2 c. diced cooked chicken breast
12 baked tortilla chips - broken up
1. Stir together the salsa and ranch dressing in a serving bowl. Add the lettuce, tomato, jicama, cheese and beans. Toss to coat.
2. Divide the salad evenly among 4 plates. Top the salads evenly with the chicken and sprinkle with the chips.
Serving size - 3 c. salad, 1/2 c. chicken, 3 chips - 8 points