|
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/2 | cup sour cream |
|
| 1 | bag (10 oz) romaine and leaf lettuce blend |
| 1 | cup shredded Mexican cheese blend (4 oz) |
| 1 1/2 | packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed |
| 1 | can (2 1/4 oz) sliced ripe olives, drained |
| 4 | plum (Roma) tomatoes, cut into quarters |
| 1 | cup chili-flavored corn chips, slightly crushed |
| 2 | teaspoons Old El Paso® taco seasoning mix (from 1-oz package) |
Serve with...
Mangoritas
Total Time:
10 min
| 1. | In small bowl, beat dressing ingredients with wire whisk until well blended. |
| 2. | In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
|
|
| Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses. |
|
| Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes. |
Nutrition Information:
450 ( 250); 27g ( 12g, 0g); 115mg; 1290mg; 20g ( 3g, 6g); 30g 100%; 40%; 25%; 15% 1 ; 1 ; 4 ; 5 1