Ingredients
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 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
Preparation
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.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
