Turkey Taco Layered Salads

 

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) Green Giant® SteamCrisp® Mexicorn® 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

• 1 In small bowl, mix dressing ingredients.
• 2 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.
• 3 To serve, remove waxed paper; toss salads.