Southwestern Chicken Taco Salad
Recipe from Old El Paso
Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.
Prep Time: 25 mins
Total Time: 25 mins
see savings1/2 cupOld El Paso® Thick 'n Chunky salsa
see savings1/2 cupsour cream
see savings1 10 ounce bagromaine and leaf lettuce blend
see savings1 cupshredded Mexican cheese blend (4 ounces)
see savings1 1/2 9 ounce packagesfrozen cooked southwestern-seasoned chicken breast strips, thawed
see savings1 2 1/4 ounce cansliced ripe olives, drained
see savings4plum (Roma) tomatoes, cut into quarters
see savings1 cupchili-flavored corn chips, slightly crushed
see savings2 teaspoonsOld El Paso® taco seasoning mix (from 1 ounce package)
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.
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.