Layered Mexican Chicken Salad
3/4 cup ranch dressing
1 teaspoon Old El Paso® 40% less sodium taco seasoning mix
4 cups shredded lettuce
1 can (15 oz) 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-oz package)
1 cup shredded Mexican-style taco cheese (4 oz)
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.
Expert Tips
Our panel of tasters really liked the hint-of-lime white corn tortilla chips in this recipe but regular or nacho flavors would work as well.
~*Piper*~
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