Southwestern Chicken Taco Salad

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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.