Best 2 Southwestern Chicken Taco Salad Recipes

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!

Let's cook with our 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

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

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

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

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.