Southwestern Chicken Taco Salad

Enjoy your favourite taco fillings in this crunchy, zesty salad. ...MORE + LESS -

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)

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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.

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.