Southwestern Chicken Layered Salad
6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Green Giant® Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso® salsa, if desired
1.) Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
2.) Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 0 mins | |||
| Ready In: | 0 hr 0 mins | |||
| Category: | Salads | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | No Cook |
|||
| Recipe Tags: | southwestern chicken | chicken layered salad | salad | chicken salad |
