Layered Mexican Chicken Salad

Layered Mexican Chicken Salad

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.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 660
    • (Calories from Fat 370),
  • Total Fat 41g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 960mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 8g,
    • Sugars 4g),
  • Protein 32g;
Percent Daily Value*:
    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 Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.