Santa Fe Chicken Salad

Bj's Restaurant & Brewhouse Recipe

Serves 4

1-1/2 Ounces crisply fried tortilla strips, divided
5 Ounces romaine lettuce, chopped or torn into pieces
1 Ounce diced red onions
2 Ounces diced roasted red peppers
1 Ounce mixture of shredded Monterey jack and cheddar cheeses
2 Ounces diced tomatoes
5-1/2-ounce cooked, blackened chicken breast, sliced in 8 strips
4 Slices ripe avocado
1 Ounce corn kernels, rinsed
1/4 Ounce chopped green onions
1/2 Teaspoon blackening spice
3 Ounces Santa Fe dressing

Place 1/2-ounce of the tortilla strips in bottom of a large bowl with a flat rim. Toss lettuce with onions, roasted peppers and 3 ounces of the dressing (see note). Place mixture on top of tortilla strips in bowl.
Top with cheese and tomatoes. Place chicken around lettuce forming a circle, leaving enough space between each strip to insert an avocado piece. Top salad with corn and remaining tortilla strips. Sprinkle green
onions over all. Dust salad and rim of bowl with spice mixture. Refrigerate until ready to serve.
Santa Fe Dressing:
1 cup ranch-style dressing
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon cumin and
1/8 teaspoon Tabasco sauce

Makes 1 cup.