Chicken Nugget Taco Salads

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.

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  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 5
 

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
1080mg
1080%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
20%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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