Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.
cup Old El Paso™ Thick 'n Chunky salsa
cup sour cream
bag (10 oz) romaine and leaf lettuce blend
cup shredded Mexican cheese blend (4 oz)
packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
can (2 1/4 oz) sliced ripe olives, drained
plum (Roma) tomatoes, cut into quarters
cup chili-flavored corn chips, slightly crushed
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
In small bowl, beat dressing ingredients with wire whisk until well blended.
In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
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 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: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;
*Percent Daily Values are based on a 2,000 calorie diet.