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
  • Servings 4

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.

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 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.