CHICKEN NUGGET TACO SALADS

Chicken Nugget Taco Salads image

Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 7

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Ingredients

1 box (12 oz) frozen breaded chicken nuggets
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup sour cream
1 bag (9 oz) romaine lettuce with carrots
1 1/4 cups shredded Cheddar cheese (5 oz)
1 can (11 oz) southwestern style whole kernel corn with onions, black beans and red bell peppers
2 large plum (Roma) tomatoes, coarsely chopped (1 1/3 cups)

Steps:

Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.

Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 3 g, TransFat 0 g