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Southwestern Chicken Taco Salad

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Southwestern Chicken Taco Salad
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.
Updated Jun 14, 2010

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)
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.
  • tip 2
    Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

Nutrition

450 Calories, 27g Total Fat, 30g Protein, 20g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
250
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.
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