Layered Mexican Chicken Salad

 

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

• 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.