Mexican Layered Salad

• 1 (9-ounce) package cornbread mix
• 1 (4.5-ounce) can chopped green chiles
• 1/2 cup light mayonnaise
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 head iceberg lettuce, shredded
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (11-ounce) can whole kernel corn, drained
• 1 (8-ounce) package reduced-fat shredded Cheddar cheese
• 1 large red bell pepper, chopped
• 3 green onions, chopped
• 6 plum tomatoes, chopped
• 1 small can sliced black olives
• Southwest-seasoned Grilled Chicken Breast strips
• Garnish: green onion curls

1. Prepare cornbread mix according to package directions, adding chiles. Cool and crumble.
2. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
3. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 4 ingredients. Repeat layers. Top with remaining mayonnaise mixture and grilled chicken strips. Cover and chill 1 to 2 hours. Garnish, if desired.
4. Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.

cornbread mix, green chiles, light mayonnaise, fresh cilantro, lime juice, ground cumin, salt, black beans, whole kernel corn, cheddar cheese, red bell pepper, green onions, tomatoes, black olives, chicken, green onion

Taken from www.epicurious.com/recipes/member/views/mexican-layered-salad-1269754 (may not work)