2 c. cooked chicken pieces, cubed
1 head Romaine lettuce
2 tomatoes, seeded & chopped
1/2 red onion, thinly sliced
3 oz. Jack cheese, freshly grated
1 (4 oz.) can diced green chilies (blue can mild, orange can hot)
1 (2 oz.) can sliced olives
1/2 c. jicama, shredded
1/2 c. cilantro, chopped
1 avocado
Tortilla chips

Gently toss chicken, lettuce, tomatoes, onion, cheese, green chilies, olives, jicama and cilantro. Refrigerate for 1 hour. Just before serving, cut avocado in 1 inch pieces and add. Pour cumin dressing over the salad. Garnish with tortilla chips.

CUMIN DRESSING:

1/2 c. mayonnaise
2/3 c. sour cream
1 tbsp. cumin seed

Mix together.