Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.

In 12-inch cast iron skillet, heat olive oil over medium heat. Add onion, and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently.

Stir in chicken, cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

In large bowl combined cornbread mix and milk. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese.

Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.