This amazing Southwestern Chicken Layered Salad was sent to me years ago by a friend. She is no longer with us but every time I prepare this recipe I think of her. This was her choice on Taco Tuesdays and mine was always soft tacos. Now, I make this for my family and everyone loves it. Check it out!
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) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup Kroger Lite Southwest Ranch
1 cup corn chips (1 1/2 oz)
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.
Over the years my taste have changed. Now, I add Rotel Tomatoes, avocado, and black beans. Avocado Ranch is also a great substitute for the Kroger Lite Southwest Ranch!
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.