Southwestern Chicken Layered Salad

Southwestern Chicken Layered Salad

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

6
cups torn romaine lettuce
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, drained, liquid reserved
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2
cup shredded Mexican cheese blend (2 oz)
1/2
cup ranch or French dressing
1
cup corn chips (1 1/2 oz)
Old El Paso® salsa, if desired
  1. Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
  2. Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Black beans on hand? Add a layer for extra color, flavor, protein and fiber.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 230),
  • Total Fat 25g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 930mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.