2 rotisserie chicken breasts, bones/skin removed and shredded
1/2 cup roasted peppers, chopped
1/2 cup queso fresco, crumbled
1/4 cup scallions, sliced
To prepare the dressing, add all the ingredients to a food processor and process until smooth.
To toast the tortillas, pour the oil into a 10'' skillet and set the heat to medium. Heat for 5 minutes, add one tortilla, and fry for about 30 seconds, or until crispy. Flip and fry the other side until crispy. Remove the tortilla from the oil and drain it on a paper towel. Prepare the remaining tortillas as directed and when cool, roughly chop.
To assemble the salad, put half of the romaine lettuce in a clear glass salad bowl and layer the ingredients in this order: tomatoes, red onion, the remaining romaine, corn, olives, chicken, red peppers, chopped tortillas, queso fresco, and scallions. Serve with the dressing.
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