Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.
bag (12 oz) torn salad greens
medium tomatoes, seeded, chopped
medium green onions with green tops, sliced (1/2 cup)
cups light mayonnaise
package (1 oz) Old El Paso™ taco seasoning mix
packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
cups shredded sharp Cheddar cheese (8 oz)
oz tortilla chips (about 36), broken, if desired
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.
Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.
For a variation, sprinkle diced avocado over the salad before you spread it with mayo.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.