Best 2 Southwestern Chicken Taco Salad Recipes

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Are you looking for a flavorful and satisfying meal that can be easily prepared? Look no further than the southwestern chicken taco salad! This vibrant dish is a perfect blend of bold flavors and textures, featuring tender chicken, crisp vegetables, and a tangy dressing. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is sure to impress with its ease of preparation and delicious results. So, gather your ingredients, prepare to embark on a culinary journey, and discover the delightful flavors of the southwestern chicken taco salad!

Here are our top 2 tried and tested recipes!

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 By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

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

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

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

Tips:

  • For a healthier version, use lean ground chicken or turkey instead of beef. You can also use a mix of ground chicken and vegetables, such as zucchini or bell peppers.
  • To make the salad more flavorful, use a variety of toppings, such as shredded cheese, diced tomatoes, sliced avocado, or crumbled tortilla chips.
  • If you don't have taco seasoning on hand, you can make your own by combining chili powder, cumin, garlic powder, onion powder, and salt.
  • To make the salad more filling, add a side of rice or beans.
  • If you're short on time, you can use pre-cooked chicken or turkey. Just shred it and add it to the salad.

Conclusion:

Southwestern chicken taco salad is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken or turkey. With a variety of toppings to choose from, this salad is sure to please everyone at the table.

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