Turkey Taco Layered Salads

Pile on the turkey and veggies for individual layered salads.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Salad
Calories
700
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
115mg
115%;
Sodium
1490mg
1490%;
Total Carbohydrate
53g
53%
(Dietary Fiber
4g
4%
  Sugars
20g
20%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
30%;
Calcium
45%;
Iron
15%;
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.