Layered Mexican Chicken Salad

Prep Time:30 Mins | Total Time:30 Mins | Makes:8 cups
  

  

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.


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)


  • In small bowl, mix dressing and taco seasoning mix.
  • On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Layered Mexican Chicken Salad




Tip


:

1 Serving: Calories 240; ( Calories from Fat  ); Total Fat 11g ( Saturated Fat 3g , Trans Fat 0g ) ; Cholesterol 35mg; Sodium 580mg; Total Carbohydrate 20g ( Dietary Fiber 5g , Sugars 3g ); Protein 16g  Percent Daily Value* : Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

: