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Chicken Nugget Taco Salads

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  0 reviews
  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 5 servings
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Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.

1
box (12 oz) frozen breaded chicken nuggets
1
can (10 oz) Old El Paso™ enchilada sauce
1/2
cup sour cream
1
bag (9 oz) romaine lettuce with carrots
1 1/4
cups shredded Cheddar cheese (5 oz)
1
can (11 oz) Green Giant™ southwestern style whole kernel corn with onions, black beans and red bell peppers
2
large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)

Steps

  • 1 Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
  • 2 Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  • 3 Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
  • 1 Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
  • 2 Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  • 3 Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
% Daily Value
Total Fat
28g
43%
Saturated Fat
10g
51%
Trans Fat
0g
0%
Cholesterol
70mg
23%
Sodium
1080mg
45%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
11%
Protein
20g
20%
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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