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) 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
- 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.