Mexicali Chicken Chopped Salad with Cool 'N Spicy Dressing

• 5 gal. romaine lettuce, chopped
• 2 qt. Cool 'N Spicy Dressing, divided
• 1 gal. roasted chicken, chopped Whole Foods 1 lb For $3.99 thru 02/09
• 2 qt. canned black beans, rinsed
• 2 qt. roasted corn
• 2 qt. grape tomatoes, cut in half
• 2 qt. avocados, medium dice Target 10 ea For $10.00 thru 02/06
• 3 cups red onions, small dice
• 2 cups red peppers, brunoise
• 2 qt. queso fresco, crumbled
• 1 qt. tortilla chips, crushed
• 2 cups cilantro, chopped

1. For each serving: Toss 2-1/2 cups lettuce with 2 Tbsp.
2. Cool 'N Spicy Dressing; place on serving plate.
3. Combine 1/2 cup chicken; 1/4 cup each beans, corn, tomatoes and avocados; 1-1/2 Tbsp.
4. onions and 1 Tbsp.
5. peppers.
6. Add 2 Tbsp.
7. of the remaining dressing; mix lightly.
8. Place over lettuce.
9. Top with 1/4 cup cheese, 2 Tbsp.
10. crushed chips and 1 Tbsp.
11. cilantro.

romaine lettuce, dressing, chicken, black beans, corn, grape tomatoes, avocados, red onions, red peppers, queso fresco, tortilla chips, cilantro

Taken from www.kraftrecipes.com/recipes/mexicali-chicken-chopped-salad-cool-n-spicy-dressing-118645.aspx (may not work)