Layered Chicken Taco Salad - The BakerMama

Ingredients

• 4 cups finely chopped romaine lettuce
• 1 (8 ounce) microwave package heat & serve Mexican-style rice
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can Mexican-style corn, drained
• 1 large avocado, diced
• 1 and 1/2 cups prepared pico de gallo (or diced tomatoes)
• 1 rotisserie chicken, shredded (about 4 cups shredded meat)
• 1 and 1/2 cups shredded monterey jack and cheddar cheese
• 1 (14 ounce) bottle cilantro avocado yogurt dressing (about 1.75 cups dressing)
• 1 (3.5 ounce) package tortilla strips (about 1.5 cups)