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Southwest Layered Chicken Salad

Southwest Layered Chicken Salad
  • Prep 35 min
  • Total 35 min
  • Servings 12
Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.
Updated September 16, 2016
Make With
Make With
Old El Paso

Ingredients

Dressing

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 envelope (1 oz) Old El Paso™ taco seasoning mix
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 3 tablespoons lime juice

Salad

  • 8 cups chopped romaine lettuce
  • 1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
  • 3 cups chopped cooked chicken
  • 1 can (15.25 oz) corn, drained
  • 2 large red bell peppers, chopped (about 2 1/2 cups)
  • 2 ripe avocados, pitted, peeled and chopped (about 3 cups)

Steps

  • 1
    In medium bowl, mix dressing ingredients until well blended.
  • 2
    In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

  • Leave the chopped cilantro out of the dressing and serve it on the side in a separate small bowl, so guests can sprinkle it on their salads if they choose.
  • When corn is in season, use cooked fresh corn instead of canned, if you prefer.
  • This salad dressing will also add zip to your favorite sandwiches and burgers, too!

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
430mg
18%
Potassium
410mg
12%
Total Carbohydrate
13g
4%
Dietary Fiber
4g
15%
Sugars
3g
Protein
12g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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