Layered Mexican Chicken Salad

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.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

Ingredients

3/4
cup ranch dressing
1
teaspoon Old El Paso® 40% less sodium taco seasoning mix
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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    660
    (
    Calories from Fat
    370),
    % Daily Value
    Total Fat
    41g
    41%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    960mg
    960%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    8g
    8%
      Sugars
    4g
    4%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    20%;
    Iron
    25%;
    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; 3 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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