Southwestern Layered Chicken Salad

Southwestern Layered Chicken Salad 6 cups torn romaine lettuce 2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1 can (11 oz) Southwestern style corn, drained, liquid reserved 2 tablespoons taco seasoning mix (from 1-oz package) 1/2 cup shredded Mexican cheese blend (2 oz) 1/2 cup ranch or French dressing 1 cup corn chips (1 1/2 oz) salsa, if desired Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated. Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.