Leftover Chicken Santa Fe Salad - cooking recipe

Ingredients

Dressing
1/4 cup reduced fat Italian dressing (creamy or regular)
1/4 cup chunky salsa (hot or mild)
2 tablespoons lime juice
Salad
2 cups cooked chicken, shredded
1 (15 ounce) can black beans, drained & rinsed (2 cups)
1 1/2 cups corn (canned or frozen & thawed)
4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
4 cups reduced fat tortilla chips, approximately
4 teaspoons low-fat sour cream, to taste (or regular)
4 teaspoons low-fat cheddar cheese, to taste (or regular)

Preparation

Mix dressing together in a large bowl.
Add chicken,beans,corn,and salad greens and toss well to coat.
Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.