Fast Chicken Taco Salad
If you’d prefer to make salad bowls, look for flour tortilla bowl kits in the refrigerated section of the grocery. Skip the crushed chips and spoon the rest of the salad into the crisp bowls.
4 cups coarsely chopped Romaine or iceberg lettuce
2 cups cooked and chopped Gold'n Plump® Seasoned Whole Chicken, Mesquite flavor (about ½ chicken)
1 cup cooked red kidney beans, rinsed
2 plum tomatoes, coarsely chopped
3 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives
3/4 cup (3 ounces) shredded Mexican or Colby cheddar cheese
1-1/2 cups lightly crushed corn tortilla chips or corn chips
1/2 cup Western or Catalina dressing, or to taste
Place lettuce in large bowl. Stir in chicken, beans, tomatoes, onions, olives, and cheese. Toss until well combined.
Gently stir in chips and dressing; toss until all ingredients are coated with dressing.
Nutritional information may change when substituting your chicken
product. If you choose to substitute frozen chicken for this recipe,
it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories520
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Calories from Fat59%
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Total Fat35g
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Saturated Fat9g
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Total Carbohydrate31g
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Protein23g
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Sugars7g
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Cholesterol74mg
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Dietary Fiber5g
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Sodium1,010mg
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- DAILY VALUE
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Vitamin A97%
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Vitamin C16%
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Calcium21%
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Iron19%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat5.5
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Vegetable1
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Med-Fat Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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