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.

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( 11 Ratings)

11 Ratings

5 Stars 45%

4 Stars 18%

3 Stars 18%

2 Stars 18%

1 Stars

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 660
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 960mg; 960%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 8g 8% Sugars 4g 4% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 25%;

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;