TEX-MEX CHOPPED CHICKEN SALAD

TEX-MEX CHOPPED CHICKEN SALAD dressing : 1 cup ranch dressing 2 Tbsp taco seasoning, hot or mild salad : 3 cups chicken, cooked, cooled and diced 4 cups Romaine lettuce, chopped, about 1 head 2 Roma tomatoes, diced 1 cucumber, seeded and diced 1 cup corn kernels, fresh or frozen 4-5 green onions, sliced 1 15 oz can black beans, drained and rinsed 4 oz sharp cheddar cheese, or pepper jack, cut into ¼” cubes 1/4 cup cilantro, chopped juice of 1/2 of a lime 1 cup tortilla chips, crushed jalapeño, diced, toasted pumpkin seeds, diced avocado or jicama for garnish (optional) In a small bowl, stir together ingredients for dressing then refrigerate until ready to use. In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated. Season with salt and pepper to taste. Serve immediately.