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Easy Mexican Chicken Salad

Easy Mexican Chicken Salad

Using purchased salad dressing, purchased salsa, canned beans and rotisserie-roasted chicken moves dinner into the express lane. Serve this hearty, south-of-the-border-inspired salad on days you just don't have time to cook.

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 6


  • 2/3 cup reduced-fat ranch salad dressing or peppercorn ranch salad dressing
  • 2/3 cup salsa
  • 9 cups torn romaine lettuce
  • 2/3 cup halved grape tomatoes
  • 1/3 cup sliced green onions
  • 1 can (15 oz.) black beans, rinsed and drained
  • 3 cups shredded, rotisserie-roasted chicken breast
  • 3/4 cup (3 oz.) finely shredded sharp cheddar cheese
  • 1/3 cup frozen fire-roasted whole kernel corn or whole kernel corn, thawed
  • 1/3 cup sliced black olives
  • 1 1/2 cups Sunshine® Cheez-It® White Cheddar crackers Buy Now


1. In small bowl stir together salad dressing and salsa. Set aside.

2. In large bowl toss together lettuce, tomatoes and green onions. Arrange on 6 serving plates. Top with beans. Arrange layers of chicken, cheese, corn and olives on top of each. Sprinkle with SUNSHINE CHEEZ-IT White Cheddar snack crackers. Drizzle with salad dressing mixture.

Nutrition Label