TACO CHICKEN SALAD

Taco Chicken Salad image

We have five children who love Mexican food, salads and chicken. So I combined all three to make this crunchy main dish. There's no groaning from anyone when I set it on the table! -Margaret Yost of Casstown, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/3 cup fat-free Thousand Island salad dressing
1/3 cup salsa
1/4 cup reduced-fat sour cream
1 teaspoon seasoned salt
1 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon olive oil
1 medium sweet red pepper, cut into 1/4-inch srips
1 medium green pepper, cut into 1/4-inch srips
2 teaspoons lime juice
12 cups torn romaine
1-1/2 cups shredded reduced-fat cheddar cheese
1 cup shredded red cabbage
1 medium tomato, chopped
1 medium carrot, grated
Tortilla chips

Steps:

In a small bowl, combine the salad dressing, salsa and sour cream. Cover and refrigerate until serving., Combine the seasonings; sprinkle over chicken. In a nonstick skillet, brown chicken in oil for 3 minutes on each side. Add peppers; saute 2-3 minutes longer or until chicken juices run clear. Drizzle with lime juice; keep warm., In a large bowl, toss the romaine, cheese, cabbage, tomato and carrot. Add chicken mixture. Serve over chips; drizzle with dressing.

Nutrition Facts : Calories 685 calories, Fat 31g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 942mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 7g fiber), Protein 29g protein.