INGREDIENTS
3 cups
Romaine lettuce, chopped
3 cups
fresh spinach
2 cups
cooked chicken, shredded or diced
2 cans
each) Mexicorn, whole kernel corn with red and green peppers, drained
3
large Roma tomatoes, chopped
1 1/2 cups
shredded Colby-Jack cheese
2
green onions, chopped (tops too)
1 1/2 cups
southwest tortilla strips (or chips)
2 tbsp
fresh cilantro, chopped
3/4 cup
salsa
3/4 cup
French dressing