Seven-Layer Taco Salad

Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.

Prep: 20 min | Yield: 6 servings

Ingredients

1 (12 ounce) package torn salad greens
3 medium tomatoes, seeded, chopped
8 medium green onions with green tops, sliced (1/2 cup)
1 1/4 cups light mayonnaise
1 (1 ounce) package Old El Paso™ taco seasoning mix
2 (9 ounce) packages frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
6 ounces tortilla chips (about 36), broken, if desired

Instructions

In a 13 x 9 inch (3 quart) glass baking dish, layer salad greens, tomatoes and onions.
In a 1 quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
Refrigerate at least 1 hour or until serving time.
Top individual servings with tortilla chips.

Notes

For a variation, sprinkle diced avocado over the salad before you spread it with mayonnaise.

Nutrition

Per serving: Calories 560 Calories from Fat 350 Total Fat 39g Saturated Fat 12g Trans Fat 1/2g Cholesterol 85mg Sodium 1550mg Total Carbohydrate 33g Dietary Fiber 3g Sugars 6g Protein 23g

% Daily Value*: Vitamin A 60% Vitamin C 45% Calcium 25% Iron 20%

Exchanges: 2 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat

Carbohydrate Choice 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker