Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.
Southwestern Chicken Taco Salad
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 9
Ingredients
Dressing
- 1/2 cup thick & 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 from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
Make With
Old El Paso
Instructions
-
Step1In small bowl, beat dressing ingredients with wire whisk until well blended.
-
Step2In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
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
1Tips from the Betty Crocker Kitchens
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