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Southwestern Chicken Layered Salad

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Southwestern Chicken Layered Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.
Updated Mar 5, 2012

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 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
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Black beans on hand? Add a layer for extra color, flavor, protein and fiber.

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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