Southwestern Chicken Taco Salad

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

Prep: 25 min | Total: 25 min | Yield: 4 servings

Ingredients

Dressing

1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream

Salad

1 (10 ounce) bag romaine and leaf lettuce blend
1 cup (4 ounces) shredded Mexican cheese blend*
1 1/2 (9 ounce) packages frozen cooked southwestern- seasoned chicken breast strips, thawed
1 (2 1/4 ounce) can sliced ripe olives, drained
4 plum (Roma) tomatoes, cut into quarters**
1 cup chili-flavored corn chips, slightly crushed
2 teaspoons Old El Paso™ taco seasoning mix (from 1 ounce package)

Instructions

In small bowl, beat dressing ingredients with wire whisk until well blended.
In large bowl, mix salad ingredients except corn chips.
Add dressing; toss until coated.
Sprinkle with corn chips.

Notes

* Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.

** Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

Nutrition

Per serving: Calories 450 Calories from Fat 250 Total Fat 27g Saturated Fat 12g Trans Fat 0g Cholesterol 115mg Sodium 1290mg Total Carbohydrate 20g Dietary Fiber 3g Sugars 6g Protein 30g

% Daily Value*: Vitamin A 100% Vitamin C 40% Calcium 25% Iron 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens