MENU
  • Print
    661
  • Save
    9K
  • Pinterest
    86
  • Email
    64
  • Facebook
    56

Southwestern Chicken Taco Salad

  • Prep 25 min
  • Total 25 min
  • Servings 4

Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer. ...MORE+ LESS-

Ingredients

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)

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
12g
58%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
1290mg
54%
Potassium
400mg
12%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
40%
40%
Calcium
25%
25%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment