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Layered Mexican Chicken Salad

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Layered Mexican Chicken Salad
  • Prep 30 min
  • Total 30 min
  • Servings 4
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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.
Updated Feb 22, 2022

Ingredients

  • 3/4 cup ranch dressing
  • 1 teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
  • 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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

590 Calories, 37g Total Fat, 29g Protein, 35g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
590
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1080mg
45%
Potassium
510mg
15%
Total Carbohydrate
35g
12%
Dietary Fiber
6g
24%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
15%
15%
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; 2 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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