Southwestern Chicken Taco Salad
Recipe from Tyson® Grilled & Ready® Chicken


Southwestern Chicken Taco Salad

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Ingredients
  • 4  0.8-ounce
    taco salad shells
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  • 1  6.75- to 7-ounce
    package Spanish rice pilaf mix
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  • 4 
    medium plum tomatoes, seeded and chopped
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  • 1  cup
    frozen whole kernel corn, thawed
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  • 2  6-ounce packages
    Tyson® Grilled & Ready® Refrigerated Southwestern Chicken Breast Strips
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  • 1/2  cup
    sliced green onions
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  • 2  tablespoons
    lime juice
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  • 1  tablespoon
    olive oil
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground cumin
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  •  
    Dash cayenne pepper
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  • 2  cups
    shredded lettuce
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Directions
1.
Prepare taco shells and rice according to package directions.
2.
Meanwhile, in a large bowl combine tomatoes, corn, Grilled & Ready® Southwestern Chicken Strips, and green onions. In a small bowl stir together lime juice, olive oil, salt, cumin, and cayenne pepper. Drizzle over chicken mixture; toss lightly to coat.
3.
To serve, divide rice equally among taco shells. Top with shredded lettuce. Spoon chicken mixture over lettuce.

Serving Suggestion:
Top each salad with shredded cheddar cheese and a spoonful of sour cream. If desired, serve with salsa.
Nutrition information
Calories 472, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 1316 mg, Carbohydrate 64 g, Fiber 5 g, Protein 27 g, Daily Values: Vitamin A 22%, Vitamin C 40%. Percent Daily Values are based on a 2,000 calorie diet
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