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Southwestern Chicken Layered Salad

Southwestern Chicken Layered Salad

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Betty Crocker Kitchens

Updated Mar 5, 2012

Southwestern Chicken Layered Salad

Southwestern Chicken Layered Salad

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Prep Time 15 min
Total 15 min
Servings 4
Ingredients 8

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Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Salsa, if desired

Make With

Old El Paso

Instructions

Step
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.
Step
2

Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition

440 Calories

25g Total Fat

26g Protein

29g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 230

Total Fat: 25g; 39%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 90mg; 29%

Sodium: 930mg; 39%

Potassium: 370mg; 11%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 3g; 13%

Sugars: 5g

Protein: 26g

% Daily Value*:

Vitamin A: 80%; 80%

Vitamin C: 35%; 35%

Calcium: 10%; 10%

Iron: 15%; 15%

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 Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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