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Layered Mexican Chicken Salad

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Layered Mexican Chicken Salad
  • Prep 30 min
  • Total 30 min
  • Servings 8
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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.
Aug 20, 2014

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)

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.

Nutrition Information

240 Calories, 11g Total Fat, 16g Protein, 20g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 8 cups
Calories
240
Total Fat
11g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
35mg
Sodium
580mg
Total Carbs
20g
Dietary Fiber
5g
Sugars
3g
Protein
16g
% Daily Value*:
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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