Layered Mexican Chicken Salad

Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrée. Pillsbury cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup  ranch salad dressing
• 1  teaspoon  taco seasoning mix
• 4  cups lettuce, shredded
• 1 (15 ounce) can black beans
• 1 1⁄2 cups  deli chicken, shredded
• 1  cup  hint of lime tortilla chips
• 1  cup cheddar cheese
• 1⁄2 cup cherry tomatoes

Directions

1. In a small bowl, mix dressing and taco mix.
2. On a large serving platter or individual serving pates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with cherry tomatoes that have been sliced in half.*.
3. You can also top with olives and add a bit of canned corn if you like. I only use a portion of the can of black beans. Use as much as you prefer.