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Southwestern Chicken Layered Salad
cups torn romaine lettuce
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
can (11 oz) Southwestern style corn, drained, liquid reserved
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
cup shredded Mexican cheese blend (2 oz)
cup ranch or French dressing
cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired
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.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
Black beans on hand? Add a layer for extra color, flavor, protein and fiber.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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