Southwest Penne & Romaine Salad

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1/2 cup Black beans
  • 1/2 cup Cilantro
  • 1 cup Green onions
  • 4 cup Romaine lettuce
  • 1 1/2 cup Tomatoes

• Condiments

  • 3/4 cup Salsa

• Pasta & Grains

  • 2 cup Penne pasta, dry

• Baking & Spices

  • 1 1/2 tbsp Ranch seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Tortilla strips

• Dairy

  • 3/4 cup Greek yogurt, non-fat plain

Found on thecreativebite.com

Ingredients

• 4 c. Romaine lettuce chopped
• 2 c. Dry penne pasta
• 1 Tbsp. olive oil
• ½ c. Cilantro chopped
• ½ c. Black beans rinsed
• 1½ c. tomatoes chopped
• 1 c. Cooked chicken, cubed
• 1 c. green onions diced
• ¾ c. Non-fat plain Greek yogurt
• ¾ c. Salsa
• 1½ Tbsp. Ranch seasoning
• 1 c. Tortilla strips

Directions

• Cook pasta in salted water according to directions until al dente. Rinse under cold water to stop cooking process and toss with 1 Tbsp. olive oil.
• To the penne, add cilantro, black beans, tomatoes, chicken and green onions.
• In a separate bowl combine the yogurt, salsa and ranch. Pour the salsa ranch over the penne mixture and mix everything together.
• Add the romaine to the mix and fold gently so everything is coated evenly. Top with tortilla strips and serve immediately.