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Tex-Mex Chicken Salad

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Tex-Mex Chicken Salad
  • Prep 20 min
  • Total 20 min
  • Servings 6
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Rotisserie chicken makes it easy to toss together a festive dinner salad in just 20 minutes.
Updated Sep 9, 2010

Ingredients

Cumin Dressing

  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin

Salad

  • 3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 6 cups bite-size pieces lettuce (1 medium head)
  • 2 medium tomatoes, cut into thin wedges
  • 1/2 cup shredded taco-flavored Cheddar cheese (2 oz)

Steps

  • 1
    In tightly covered container, shake all dressing ingredients.
  • 2
    In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add some crunch by topping the salad with crushed tortilla chips.
  • tip 2
    Use your favorite bottled dressing.

Nutrition

240 Calories, 13g Total Fat, 23g Protein, 9g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
780mg
32%
Potassium
380mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
7g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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