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Chicken Nugget Taco Salads

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By Betty Crocker Kitchens
Updated Sep 16, 2016
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Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.

Chicken Nugget Taco Salads

  • Prep Time 15 min
  • Total 30 min
  • Servings 5
  • Ingredients 7
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Ingredients

  • 1 box (12 oz) frozen breaded chicken nuggets
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup sour cream
  • 1 bag (9 oz) romaine lettuce with carrots
  • 1 1/4 cups shredded Cheddar cheese (5 oz)
  • 1 can (11 oz) southwestern style whole kernel corn with onions, black beans and red bell peppers
  • 2 large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)

Instructions

  • Step 
    1
    Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
  • Step 
    2
    Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  • Step 
    3
    Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.

Nutrition

450 Calories
28g Total Fat
20g Protein
30g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
1080mg
45%
Potassium
390mg
11%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
11%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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