Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.

Southwestern Chicken Taco Salad
Yields 4
Write a review
Print
Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Dressing
  1. 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  2. 1/2 cup sour cream
Salad
  1. 1 bag (10 oz) romaine and leaf lettuce blend
  2. 1 cup shredded Mexican cheese blend (4 oz)
  3. 1 1/2 packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
  4. 1 can (2 1/4 oz) sliced ripe olives, drained
  5. 4 plum (Roma) tomatoes, cut into quarters
  6. 1 cup chili-flavored corn chips, slightly crushed
  7. 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
Instructions
  1. In small bowl, beat dressing ingredients with wire whisk until well blended.
  2. In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
Notes
  1. * Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.
  2. * Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.
NUTRITION INFORMATION PER SERVING
  1. Serving Size: 1 Serving
  2. Calories 450, Total Fat 27g, Cholesterol 115mg, Sodium 1290mg, Total Carbohydrate 20g, Protein 30g, Vitamin A 100%, Vitamin C 40%, Calcium 25%, Iron 15%
  3. Percent Daily Values are based on a 2,000 calorie diet.
Christmas Kitchen http://www.christmaskitchen.org/
  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply