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Seven-Layer Taco Salad

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6

Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.

Ingredients

1
bag (12 oz) torn salad greens
3
medium tomatoes, seeded, chopped
8
medium green onions with green tops, sliced (1/2 cup)
1 1/4
cups light mayonnaise
1
package (1 oz) Old El Paso™ taco seasoning mix
2
packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
2
cups shredded sharp Cheddar cheese (8 oz)
6
oz tortilla chips (about 36), broken, if desired

Directions

  • 1 In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
  • 2 Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

Expert Tips

For a variation, sprinkle diced avocado over the salad before you spread it with mayo.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
1550mg
65%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
14%
Sugars
6g
6%
Protein
23g
23%
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
45%
45%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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