• 1/2  cup 
      Old El Paso® Thick 'n Chunky salsa
    • 1/2  cup 
      sour cream
    • 1  10  ounce bag 
      romaine and leaf lettuce blend
    • 1   cup 
      shredded Mexican cheese blend (4 ounces)
    • 1 1/2 9  ounce packages 
      frozen cooked southwestern-seasoned chicken breast strips, thawed
    • 1  2 1/4 ounce can 
      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 ounce package)
    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.

    Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.
    Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.
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