Layered Mexican Chicken Salad recipe from Life Made Delicious
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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 colour and taste.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8

Ingredients

3/4 cup (175 mL) reduced fat ranch dressing
2 tsp (10 mL) Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix (from 35 g pouch)
4 cups (1 L) shredded lettuce
1 can (19 floz/540 mL) red kidney beans, drained, rinsed
1 1/2 cups (375 mL) shredded deli rotisserie chicken (without skin)
1 cup (250 mL) reduced fat shredded Monterey Jack or Cheddar cheese
1/2 cup (125 mL) grape or cherry tomatoes, halved
1/4 cup (50 mL) coarsely crushed baked white corn tortilla chips (optional)

Nutrition Information

1
Serving
  • Calories
    240
  • Total Fat
    11g
  • Trans Fat
    0g
  • Saturated Fat
    3g
  • Total Carbs
    20g
  • Sugars
    3g
  • Dietary Fiber
    5g
  • Protein
    16g
  • Cholesterol
    35mg
  • Sodium
    580mg

Instructions

Directions

  • 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.
 

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