Saturday, June 20, 2009

Southwestern Layered Chicken Salad~

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings

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)or ww cheese
1/2 cup ranch or French dressing or use lowfat dressing.
1 cup corn chips (1 1/2 oz) us ww wheat crackers
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.
Happy Cooking. Lisa


foodbin said...

a truly simple and healthy meal!

Deare Diary said...

This looks good to me but...I am looking for a good salad recipe for my daughter-n-law. She has been put on a low cholesterol diet. She does not like onions. If you have nay good fruit or vegetable salad recipes I would like to have them.

Lakeland Jo said...


Kortney said...

This looks great and I can't wait to try it!! Thanks for sharing!

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Anonymous said...

it looks delicious!I love it! Very creative!That's actually really cool.