Ranch Chicken Salad

The inspiration recipe here came from the back of a Hidden Valley Ranch bottle.

2 chicken breasts                          1 can sliced olives
1 head leaf lettuce                         bottled ranch dressing
1-2 roma tomatoes                       Tabasco sauce
1 can kidney beans                       shredded cheddar cheese

Prep work:
Poach chicken in just enough water to cover. Cool and shred or chop. Wash lettuce and allow to drain. Drain and rinse beans in a colander, add olives to colander. Chop tomatoes and add to colander to drain juices.

Putting it together:
Place beans, olives, and tomatoes in a large salad bowl. Add enough dressing to coat and toss to combine. Add more dressing and a few drops of Tabasco (just enough to add a little Mexican flavor). Mix again, then add chicken. Tear lettuce into bite-size pieces and add to bowl. Toss to combine, adding dressing as needed to lightly coat lettuce. Fold in cheese. Serve with tortilla chips.

Serves 4 with leftovers. Also good for potlucks.