Method:

• In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
• In large nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix, corn and pepeprs. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
• In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips, if using. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.