Southwestern Chicken Taco Salad

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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