Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.
Seven-Layer Taco Salad
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 6
- Ingredients 8
Ingredients
- 1 bag (12 oz) torn salad greens
- 3 medium tomatoes, seeded, chopped
- 8 medium green onions with green tops, sliced (1/2 cup)
- 1 1/4 cups light mayonnaise
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 6 oz tortilla chips (about 36), broken, if desired
Make With
Old El Paso
Instructions
-
Step1In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
-
Step2Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.
Nutrition
560
Calories
39g
Total Fat
23g
Protein
33g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 560
- Calories from Fat
- 350
- Total Fat
- 39g
- 60%
- Saturated Fat
- 12g
- 61%
- Trans Fat
- 1/2g
- Cholesterol
- 85mg
- 29%
- Sodium
- 1550mg
- 65%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 6g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 45%
- 45%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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