From the salad greens and Southwest-seasoned chicken to the cheese and dressing, this Layered Santa Fe Chicken Salad is a many-splendored thing!
What You Need
Original recipe yields 4 servings
1 pkg. (10 oz.) torn salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
1 can (11 oz.) corn, drained
1 large tomato, chopped
1/2 cup rinsed canned black beans
1/4 cup chopped fresh cilantro
2 green onion s, sliced
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup KRAFT Lite Ranch Dressing
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Cover platter with salad greens.
Top with chicken, corn, tomatoes, beans, cilantro and onions; sprinkle with cheese.
Drizzle with dressing, then salsa.
How to Chop Tomatoes
Slice tomato into wedges. Cut each wedge into small pieces.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.