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.


4 servings (2 cups each)


3/4 cup ranch dressing
1 teaspoon Old El Paso® 40% less sodium taco seasoning mix
4 cups shredded lettuce
1 (15 ounce) can 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-ounce package)
1 cup shredded Mexican-style taco cheese (4 ounce)
1/2 cup grape or cherry tomatoes, halved


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.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving: Calories 660 (Calories from Fat 370); Total Fat 41 g (Saturated Fat 11 g, Trans Fat 0 g); Cholesterol 90 mg; Sodium 960 mg; Total Carbohydrate 39 g (Dietary Fiber 8 g, Sugars 4 g); Protein 32 g

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