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 min
  • Total Time 30 min
  • Servings 4

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.

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.

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;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.