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Southwestern Chicken Taco Salad

Southwestern Chicken Taco Salad

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





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

Prep Time 25 min | Total Time 25 min | Servings 4

Expert Tips:

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 Information–Serving Size: 1 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.

Recipe and photo credit: Betty Crocker.


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