Chicken Taco Salad with Avocado

Chicken breast strips stand in for beef in an easy taco salad.

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  • prep time 25 min
  • total time
  • ingredients 11
  • servings 4
 

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

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LOCATION

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.

Nutritional information

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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.