Southwestern Chicken Taco Salad

Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings

(63 ratings)

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Dressing
1/2	cup Old El Paso® Thick 'n Chunky salsa
1/2	cup sour cream
Salad
1	bag (10 oz) romaine and leaf lettuce blend
1	cup shredded Mexican cheese blend (4 oz)
1 1/2	packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
1	can (2 1/4 oz) sliced ripe olives, drained
4	plum (Roma) tomatoes, cut into quarters
1	cup chili-flavored corn chips, slightly crushed
2	teaspoons Old El Paso® taco seasoning mix (from 1-oz package)

Serve with...

Mangoritas
Total Time: 10 min

1.	In small bowl, beat dressing ingredients with wire whisk until well blended.
2.	In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Substitution

Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.

Substitution

Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

Nutrition Information:

1 Serving: Calories 450 (Calories from Fat 250); Total Fat 27g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 115mg; Sodium 1290mg; Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 6g); Protein 30g Percent Daily Value*: Vitamin A 100%; Vitamin C 40%; Calcium 25%; Iron 15% Exchanges: 1 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 5 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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