Lunch: Layered Southwestern Chicken Salad Recipe

Ingredients

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 (8 ounces) 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

Instructions

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.
In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing.

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