2 c. shredded cooked chicken
1 head shredded Romaine lettuce
2 tomatoes, chopped
1/2 red onion, thinly sliced
3 oz. Monterey Jack cheese, shredded
4 oz. can diced green chilies
1/2 c. shredded Jicama
1/4 c. chopped cilantro
1 avocado

Gently toss the first 9 ingredients and refrigerate for 1 hour or more. Just before serving, cut avocado and add to salad. Pour Cumin Dressing over all and garnish with tortilla chips.

CUMIN DRESSING:

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

Stir all together.