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
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
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Step1Bake 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.
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Step2Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
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Step3Divide 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
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