Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.
box (12 oz) frozen breaded chicken nuggets
can (10 oz) Old El Paso™ enchilada sauce
cup sour cream
bag (9 oz) romaine lettuce with carrots
cups shredded Cheddar cheese (5 oz)
can (11 oz) Green Giant™ southwestern style whole kernel corn with onions, black beans and red bell peppers
large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)
Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.