Turkey Taco Layered Salads

Turkey Taco Layered Salads

Pile on the turkey and veggies for individual layered salads.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

salads

Dressing
1/2
cup Old El Paso® Thick 'n Chunky salsa
1/2
cup French dressing
2
tablespoons chopped fresh cilantro
Salads
6
cups torn lettuce
4
medium green onions, chopped (1/4 cup)
2
cups diced cooked turkey
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
2
large tomatoes, chopped (2 cups)
2
cups shredded Colby-Monterey Jack cheese (8 oz)
2
cups broken tortilla chips
  1. In small bowl, mix dressing ingredients.
  2. For each salad, use a 4- to 5-cup container. In each container, layer ingredients in this order: 1 1/2 cups lettuce, 1 tablespoon onions, 1/2 cup turkey, 1/4 cup corn, 1/2 cup tomatoes, 1/4 cup dressing and 1/2 cup cheese. Place small piece of waxed paper over each salad; sprinkle 1/2 cup chips on waxed paper. Cover; refrigerate up to 24 hours or salads can be tossed and served immediately.
  3. To serve, remove waxed paper; toss salads.
Makes 4 salads
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
The waxed paper is placed between the salad and the chips to keep the chips crisp. If you like, you could wrap them in a small piece of plastic wrap or a plastic bag instead.

Nutrition Information:

1 Serving (1 Salad)
  • Calories 700
    • (Calories from Fat 330),
  • Total Fat 37g
    • (Saturated Fat 14g,
    • Trans Fat 1g),
  • Cholesterol 115mg;
  • Sodium 1490mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 4g,
    • Sugars 20g),
  • Protein 39g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.