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Seven-Layer Taco Salad

Seven Layer Taco Salad

Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.



  1. In 13 x 9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions.
  2. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
  3. Refrigerate at least 1 hour or until serving time.
  4. Top individual servings with tortilla chips.

Prep Time 20 min | Total Time 1 hr 20 min | Servings 6

For a variation, sprinkle diced avocado over the salad before you spread it with mayo.

Nutrition Information–Serving Size: 1 Serving Calories 560 Calories from Fat 350 Total Fat 39g Saturated Fat 12g Trans Fat 1/2g Cholesterol 85mg Sodium 1550mg Total Carbohydrate 33g Dietary Fiber 3g Sugars 6g Protein 23g

% Daily Value*: Vitamin A 60% Vitamin C 45% Calcium 25% Iron 20%

Exchanges: 2 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 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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