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Southwestern Chicken Taco Salad

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By Betty Crocker Kitchens
Updated Jun 14, 2010
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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
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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

  • Step 
    1
    In small bowl, beat dressing ingredients with wire whisk until well blended.
  • Step 
    2
    In 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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