Layered Chicken Taco Salad

Yield: serves 6

Layered Chicken Taco Salad

Prep Time 15 minutes

Total Time 15 minutes

Need an impressive looking salad for a picnic this weekend? Try making a Layered Chicken Taco Salad. Kid and adult friendly!!

Ingredients

3 cups chopped Romaine lettuce
3 cups fresh spinach
2 cups cooked chicken, shredded or diced
2 cans (11 ounce each) Mexicorn, whole kernel corn with red and green peppers, drained
3 large Roma tomatoes, diced
1 ½ cups shredded Colby-Jack cheese
2 green onions, chopped (tops too)
1 ½ cups southwest tortilla strips (or chips)
2 Tablespoons fresh cilantro, chopped
¾ cup salsa
¾ cup French dressing

Instructions

In a large glass bowl, layer half of the lettuce and spinach. Top with tomatoes, corn, chicken and remaining lettuce and spinach. Top with cheese.
In a small bowl, mix together with salsa with French dressing. Pour over top of cheese. Garnish with cilantro, green onions and tortilla strips.

Notes

Make layered salads in a large glass mixing bowl. That way you can see all the colorful layers before you divide up individual portions.

Assemble just before serving for best freshness and flavor.

To prep this ahead of time, chop all the vegetables and cook the chicken. Store separately in airtight containers in the fridge until ready to serve.

No time to cook your chicken? Grab a ready made rotisserie chicken from the grocery store!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 450Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 68mgSodium: 737mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 21g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.