Southwestern Chicken Taco Salad 2

Ingredients

• ½ cup(s) sour cream
• 2 teaspoon(s) taco seasoning mix (from 1 ounce package)
• 1 cup(s) chili-flavored corn chips, slightly crushed
• 4 plum (Roma) tomatoes, cut into quarters
• 1 can(s) sliced ripe olives, drained (2 ¼ ounce can)
• 1 ½ package(s) each) frozen cooked southwestern-seasoned chicken breast strips, thawed or leftover chicken (9 ounce packages)
• 1 cup(s) shredded Mexican cheese blend (4 ounce)
• + 4 more ingredients
• • 1 package(s) romaine and leaf lettuce blend (10 ounce bag)
  • Salad
  • Dressing
  • ½ cup(s) chunky salsa

1.In small bowl, beat dressing ingredients with wire whisk until well blended. 2.In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

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