Loading
Advanced Search

Southwestern Chicken Taco Salad 2 Recipe

Ingredients
  • Dressing
  • 1/2 cup chunky salsa
  • 1/2 cup sour cream
  • Salad
  • 1 package romaine and leaf lettuce blend (10 ounce bag)
  • 1 cup shredded Mexican cheese blend (4 ounce)
  • 1 1/2 packages each) frozen cooked southwestern-seasoned chicken breast strips, thawed or leftover chicken (9 ounce packages)
  • 1 can sliced ripe olives, drained (2 1/4 ounce can)
  • 4 plum (Roma) tomatoes, cut into quarters
  • 1 cup chili-flavored corn chips, slightly crushed
  • 2 teaspoons taco seasoning mix (from 1 ounce package)
Directions
1.In small bowl, beat dressing ingredients with wire whisk until well blended.

2.In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Similar Recipes
Southwestern Fish Taco Salad
Southwestern Fish Taco Salad
McCormick® Fish Fry Seafood Fry Mix
McCormick® Original Tartar Sauce for Seafood
OLD BAY® Seasoning
tomatoes
prepared salsa
Chicken Taco Bowls
Chicken Taco Bowls
salsa
oil
shredded cheddar cheese
lettuce
tomato
Layered Chicken and Pasta Salad
Layered Chicken and Pasta Salad
Dijon mustard
pepper
minced parsley
shredded Colby Jack cheese
frozen peas
More Similar Recipes
Loading
Advanced Search

Southwestern Chicken Taco Salad 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com