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Prep 30min
Total30min
Servings4
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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
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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.
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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.
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