SOUTHWESTERN CHICKEN TACO SALAD

Southwestern Chicken Taco Salad image

Dinner in 30 minutes is a breeze when you start with cooked and seasoned chicken breast strips from the freezer.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

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Ingredients

1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream
1 bag (10 oz) romaine and leaf lettuce blend
1 cup shredded Mexican cheese blend (4 oz)
1 1/2 packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
1 can (2 1/4 oz) sliced ripe olives, drained
4 plum (Roma) tomatoes, cut into quarters
1 cup chili-flavored corn chips, slightly crushed
2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended.
In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Nutrition Facts : Calories 450, Carbohydrate 20 g, Cholesterol 115 mg, Fat 5, Fiber 3 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 6 g, TransFat 0 g