Seven-Layer Taco Salad

Seven-Layer Taco Salad

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

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
  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.
Makes 6 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a variation, sprinkle diced avocado over the salad before you spread it with mayo.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 560
    • (Calories from Fat 350),
  • Total Fat 39g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 1550mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 23g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.