Leftover Chicken Chopped Salad with Cafe Rio Style Creamy Tomatillo Dressing

Ingredients

• 1 head romaine lettuce, chopped and washed in salad spinner
• 1/2 bunch cilantro, chopped and washed in salad spinner
• 6 radishes, cut in half moon slices
• 10 cherry tomatoes, cut in half
• 1 cup diced cooked chicken
• About 1/4 cup Cafe Rio Style Creamy Tomatillo Dressing
• Grated Monterey Jack or cheddar cheese
• Guacamole
• Black beans
• Chopped red bell pepper
• Sliced green onion
• Chopped red or green cabbage
• Black olives, cut in half
• Chopped jicama

Directions

1. Prepare the Cafe Rio Style Creamy Tomatillo Dressing first, then tuck it into the refrigerator to cool while you get the rest of the salad ready.
2. Chop the lettuce and cilantro, and run them through a salad spinner if they need washing.
3. Cut the radishes into slices, dice the cooked chicken, and halve the tomatoes if you are adding them.
4. In a salad bowl, build the salad with the lettuce and cilantro mixture, chicken, radishes, and tomatoes, then spoon over plenty of dressing.