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Layered Mexican Chicken Salad

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Layered Mexican Chicken Salad
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.

Ingredients

3/4
cup ranch dressing
1
teaspoon Old El Paso™ 40% less sodium taco seasoning mix
4
cups shredded lettuce
1
can (15 oz) red kidney beans, drained, rinsed
1 1/2
cups shredded deli rotisserie chicken (without skin)
1
cup coarsely crushed hint-of-lime white corn tortilla chips (from 13 1/2-oz package)
1
cup shredded Mexican-style taco cheese (4 oz)
1/2
cup grape or cherry tomatoes, halved

Directions

  • 1 In small bowl, mix dressing and taco seasoning mix.
  • 2 On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Tips  

Our panel of tasters really liked the hint-of-lime white corn tortilla chips in this recipe but regular or nacho flavors would work as well.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
370
)
Daily Value
Total Fat
41g
63%
(
Saturated Fat
11g
56%
,
Trans Fat
0g
)
Cholesterol
90mg
30%
Sodium
960mg
40%
Potassium
730mg
21%
Total Carbohydrate
39g
13%
(
Dietary Fiber
8g
31%
,
Sugars
4g
)
Protein
32g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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