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Fiesta Chicken Taco Salad

Fiesta Chicken Taco Salad
  • Prep 10 min
  • Total 10 min
  • Ingredients 11
  • Servings 4
French dressing, salsa and taco seasoning meld to make a chunky, flavor-packed dressing for this lettuce and chicken strip salad.
Updated May 7, 2009
Make With
Make With
Old El Paso

Ingredients

Dressing

  • 2/3 cup French dressing
  • 2/3 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Salad

  • 1 bag (10 oz) chopped romaine lettuce (about 9 cups)
  • 1 package (9 oz) frozen cooked chicken breast strips, thawed
  • 2 cups (4 oz) crushed taco-flavored tortilla chips
  • 1 cup shredded Cheddar cheese (4 oz)
  • 2 medium tomatoes, cut into wedges or diced
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1/2 cup sour cream
  • Taco-flavored tortilla chips, if desired

Steps

  • 1
    In small bowl, mix dressing ingredients; blend well.
  • 2
    In large bowl, mix lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
  • 3
    Pour dressing over salad; toss gently to coat.
  • 4
    Divide salad evenly among individual serving plates; top each with a dollop of sour cream. Arrange tortilla chips around edge of each plate.

  • After preparing the dressing and salad, cover each separately; store in refrigerator until serving time. Just before serving, pour over salad and toss.
  • Accompany this salad with sliced fresh fruit and lemonade. Serve brownies or cookies for dessert.

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
105mg
34%
Sodium
1590mg
66%
Potassium
880mg
25%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
19%
Sugars
14g
Protein
33g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
40%
40%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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