| 6 | cups torn romaine lettuce |
| 2 | cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken) |
| 1 | can (11 oz) Green Giant® Southwestern style corn, drained, liquid reserved |
| 2 | tablespoons Old El Paso® taco seasoning mix (from 1-oz package) |
| 1/2 | cup shredded Mexican cheese blend (2 oz) |
| 1/2 | cup ranch or French dressing |
| 1 | cup corn chips (1 1/2 oz) |
| Old El Paso® salsa, if desired |
| 1. | Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated. |
| 2. | Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa. |
| No change. |
|
| Black beans on hand? Add a layer for extra color, flavor, protein and fiber. |
Nutrition Information:
440 ( 230); 25g ( 6g, 0g); 90mg; 930mg; 29g ( 3g, 5g); 26g 80%; 35%; 10%; 15% 2 ; 0 ; 0 ; 2 1/2 ; 3 2