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Chicken Nugget Taco Salads

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 5
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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.

Ingredients

1
box (12 oz) frozen breaded chicken nuggets
1
can (10 oz) Old El Paso™ enchilada sauce
1/2
cup sour cream
1
bag (9 oz) romaine lettuce with carrots
1 1/4
cups shredded Cheddar cheese (5 oz)
1
can (11 oz) southwestern style whole kernel corn with onions, black beans and red bell peppers
2
large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)

Directions

  • 1 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.
  • 2 Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  • 3 Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
 

Nutrition Information

No nutrition information available for this recipe.

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