Ingredients
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1/2
cup French dressing
2
tablespoons chopped fresh cilantro
6
cups torn lettuce
4
medium green onions, chopped (1/4 cup)
2
cups diced cooked turkey
1
can (11 oz) whole kernel corn with red and green peppers, drained
2
large tomatoes, chopped (2 cups)
2
cups shredded Colby-Monterey Jack cheese (8 oz)
2
cups broken tortilla chips
Preparation
In small bowl, mix dressing ingredients.
For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately.
To serve, remove waxed paper; toss salads.
