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.
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- 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.
1 Serving:
240;
11g
(
3g,
0g)
;
35mg;
580mg;
20g
(
5g,
3g)
;
16g;
15%;
15%;
25%;
15%
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