Mexican Chicken Salad

By jackiemo

Pillsbury

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.

Prep Time: 30 Min

Total Time: 30 Min

Makes: 4 servings (2 cups each)

Ingredients

• 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

Preparation

Step 1

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. .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