Southwestern Chicken Layered Salad***

By boscobojo

Ingredients

• 6 cups torn romaine lettuce
• 2 cups shredded deli rotisserie chicken (from 2 to 2 1/2 lb. chicken)
• 1 can corn, drained, liquid reserved
• 2 Tbl. taco seasoning
• 1/2 cup shredded cheese
• 1/2 cup Ranch dressing
• 1 cup corn chips

Preparation

Step 1

Arrange lettuce on large platter. In 10 inch nonstick skillet, place chicken and reserved corn liquid. Sprinkle with taco seasoning. Cook over medium heat for 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.

Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips.