Chicken Taco Salad with Avocado

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

  • 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
  • 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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