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Chicken Nugget Taco Salads

Chicken Nugget Taco Salads

Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.


  • 1 (12 ounce) box frozen breaded chicken nuggets
  • 1 (10 oune) can Old El Paso™ enchilada sauce
  • 1/2 cup sour cream
  • 1 (9 ounce) bag romaine lettuce with carrots
  • 1 1/4 cups (5 ounces) shredded Cheddar cheese
  • 1 (11 ounce) can Green Giant™ southwestern style
  • whole kernel corn with onions, black beans and red bell peppers
  • 2 large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)


  1. Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan.
  2. Bake for 2 to 3 minutes longer or until hot.
  3. Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  4. Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.

Prep Time 15 min | Total Time 30 min | Servings 5

Nutrition Information–Serving Size: 1 Serving Calories 450 Calories from Fat 250 Total Fat 28g Saturated Fat 10g Trans Fat 0g Cholesterol 70mg Sodium 1080mg Total Carbohydrate 30g Dietary Fiber 2g Sugars 3g Protein 20g

% Daily Value*: Vitamin A 110% Vitamin C 10% Calcium 20% Iron 10%

Exchanges: 1/2 Starch; 0 Fruit; 1

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 Fat

Carbohydrate Choice 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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