DRESSING

Stir all till blended. 1 can (4 oz.) diced green chilies 1/4 c. chopped fresh cilantro 2 tbsp. fresh lime juice 1/2 tsp. freshly ground pepper 1/4 tsp. salt

SALAD:

6 c. shredded romaine
1 (15 oz.) can kidney beans, rinsed and drained
1 c. shredded Jack cheese
2 lg. tomatoes, diced
1 1/2 c. diced cooked chicken
1 avocado, diced
1/4 c. minced red onion
1 1/2 c. diced jicama
6 slices bacon, cooked and crumbled

Layer the lettuce, beans, cheese and half the tomatoes in a large glass bowl. Add the chicken, avocado, onion, tomatoes, jicama and bacon in rows. Toss with dressing and serve immediately. Makes 6 servings.