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Southwestern Chicken Taco Salad

motherof2boys
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• 1/2 cup Old El Paso® Thick 'n Chunky salsa
• 1/2 cup sour cream
• 1 bag (10 oz) romaine and leaf lettuce blend
• 1 cup shredded Mexican cheese blend (4 oz)
• 1 1/2 packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 4 plum (Roma) tomatoes, cut into quarters
• 1 cup chili-flavored corn chips, slightly crushed
• 2 teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package)