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Chicken Taco Salad with Avocado

(3)
  0 reviews
  • 25 min prep time
  • total time
  • 11 ingredients
  • 4 servings
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Chicken breast strips stand in for beef in an easy taco salad.

Ingredients

1
tablespoon oil
3/4
lb. chicken breast strips for stir-frying
1
medium onion, sliced, separated into rings
2
tablespoons Old El Paso™ Taco Seasoning Mix (from 1-oz. pkg.)
3/4
cup water
4
cups shredded lettuce
2
oz. (1/2 cup) shredded Cheddar cheese
1/4
cup sliced ripe olives
1
medium avocado, peeled, pitted and sliced or diced
1/2
cup sour cream
1/4
cup Old El Paso™ Salsa

Steps

  • 1 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken strips and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink. Add seasoning mix and water; cook and stir about 6 minutes or until sauce is bubbly and thickened. Remove from heat.
  • 2 Line 4 salad bowls or plates with lettuce. Spoon chicken mixture onto lettuce. Top with cheese, olives and avocado. Garnish with sour cream and salsa.
  • 1 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken strips and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink. Add seasoning mix and water; cook and stir about 6 minutes or until sauce is bubbly and thickened. Remove from heat.
  • 2 Line 4 salad bowls or plates with lettuce. Spoon chicken mixture onto lettuce. Top with cheese, olives and avocado. Garnish with sour cream and salsa.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
380
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
),
Cholesterol
80mg
80%;
Sodium
760mg
760%;
Total Carbohydrate
14g
14%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
Exchanges:
1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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