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Layered Mexican Chicken Salad
-
Prep
30
min
-
Total
30
min
-
Servings
8
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Ingredients
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3/4 cup (175 mL) reduced fat ranch dressing
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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)
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Steps
-
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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Nutrition Facts
Serving Size:
8 cups
- Total Fat
- 11g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 35mg
- Sodium
- 580mg
- Total Carbs
- 20g
- Dietary Fiber
- 5g
- Sugars
- 3g
- Protein
- 16g
- Vitamin A
- 15
- 15%
- Vitamin C
- 15
- 15%
- Calcium
- 25
- 25%
- Iron
- 15
- 15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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