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.


Southwestern Chicken Taco Salad

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Ingredients
Dressing
  • 1/2  cup
    Old El PasoŽ Thick 'n Chunky salsa
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  • 1/2  cup
    sour cream
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Salad
  • 1  bag
    (10 ounces) romaine and leaf lettuce blend
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  • 1  cup
    shredded Mexican cheese blend (4 ounces)
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  • 1 1/2  packages
    (9 ounces each) frozen cooked southwestern-seasoned chicken breast strips, thawed
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  • 1  can
    (2 1/4 ounces) sliced ripe olives, drained
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  • 4 
    plum (Roma) tomatoes, cut into quarters
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  • 1  cup
    chili-flavored corn chips, slightly crushed
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  • 2  teaspoons
    Old El PasoŽ taco seasoning mix (from 1 ounce package)
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Directions
1.
In small bowl, beat dressing ingredients with wire whisk until well blended.
2.
In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

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
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; Percent Daily Value: Vitamin A 100.00%; Vitamin C 40.00%; Calcium 25.00%; Iron 15.00%; 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 Choices: 1 Percent Daily Values are based on a 2,000 calorie diet
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