Layered Southwestern Chicken Salad

• 1/2 cup lime juice
• 1/2 cup sour cream
• 1/3 cup fresh cilantro leaves
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 package (10 ounces) hearts of romaine salad mix
• 1 medium tomato, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 small red onion, chopped
• 2 packages (6 ounces each) ready-to-use Southwestern chicken strips
• 2 cups shredded Mexican cheese blend
• 1 can (11 ounces) Mexicorn, drained
• 1 can (6 ounces) sliced ripe olives, drained
• 2 cups coarsely crushed tortilla chips
• Additional fresh cilantro leaves

1. For dressing, in a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.
2. In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing.

lime juice, sour cream, fresh cilantro, sugar, salt, pepper, olive oil, hearts of romaine salad mix, tomato, black beans, red onion, ready, mexicorn, olives, tortilla chips, cilantro

Taken from www.tasteofhome.com/recipes/layered-southwestern-chicken-salad/ (may not work)