Southwestern Chicken Layered Salad

Southwestern Chicken Layered Salad
Recipe and picture from www.bettercrocker.com

6	cups torn romaine lettuce
2	cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1	can (11 oz) Green Giant® Southwestern style corn, drained, liquid reserved
2	tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2	cup shredded Mexican cheese blend (2 oz)
1/2	cup ranch or French dressing
1	cup corn chips (1 1/2 oz)
	Old El Paso® salsa, if desired

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1. Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
2. Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.