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Southwestern Chicken Taco Salad

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Southwestern Chicken Taco Salad
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Enjoy your favourite taco fillings in this crunchy, zesty salad.
Mar 5, 2015

Ingredients

  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
  • 1/2 cup (125 mL) sour cream
  • 1 pkg (340 g) romaine and leaf lettuce salad blend
  • 1 cup (250 mL) shredded Mexican cheese blend
  • 1/2 lb (250 g) cooked skinless, boneless, chicken breasts, cut into thin strips
  • 1/2 cup (125 mL) sliced black olives
  • 4 plum tomatoes, cut into quarters
  • 2 tsp (10 mL) Old El Paso* Taco Seasoning Mix (from 35 g pkg)
  • Tortilla chips, coarsely crumbled (optional)

Steps

  • 1
    In a small bowl, combine dressing ingredients with wire whisk until well blended.
  • 2
    In large bowl, mix salad ingredients except tortilla chips. Add dressing; toss until coated. Sprinkle with tortilla chips, if desired.

Expert Tips

  • Tip 1
    Kitchen Tip: Substitutions: Cheddar or Monterey Jack cheese can be used instead of the Mexican blend cheese. Cherry tomatoes, cut in half, can be used instead of quartered plum tomatoes.

Nutrition Information

450 Calories, 27g Total Fat, 30g Protein, 20g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 4
Calories
450
Total Fat
27g
Saturated Fat
12g
Trans Fat
0g
Cholesterol
115mg
Sodium
1290mg
54%
Total Carbs
20g
Dietary Fiber
3g
Sugars
6g
Protein
30g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
40%
40%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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