Seven-Layer Taco Salad

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

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

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.

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
39%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
85mg
85%;
Sodium
1550mg
1550%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
45%;
Calcium
25%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.