Ingredients
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/2
cup sour cream
1
bag (10 oz) romaine and leaf lettuce blend
1
cup shredded Mexican cheese blend (4 oz)
1 1/2
packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
1
can (2 1/4 oz) sliced ripe olives, drained
4
plum (Roma) tomatoes, cut into quarters
1
cup chili-flavored corn chips, slightly crushed
2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
Preparation
In small bowl, beat dressing ingredients with wire whisk until well blended.
In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
