Layered Mexican Chicken Salad

  • Prep 30 min
  • Total 30 min
  • Servings 4

Ingredients

  • 3/4 cup ranch dressing
  • 1 teaspoon from 1 container (6.25 oz) Old El Paso™ 25% 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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 2 Cups
Calories
590
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1080mg
45%
Potassium
510mg
15%
Total Carbohydrate
35g
12%
Dietary Fiber
6g
24%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
15%
15%
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; 2 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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