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.

  • 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)
  • 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
    (
    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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