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Fast Chicken Taco Salad

Prep Time Cook Time Servings
20 minutes 0 minutes 4 servings

Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 4

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If you’d prefer to make salad bowls, look for flour tortilla bowl kits in the refrigerated section of the grocery. Skip the crushed chips and spoon the rest of the salad into the crisp bowls.
Ingredients
  • 4 cups chopped Romaine or iceberg lettuce
  • 2 cups cooked and chopped Gold'n Plump® Seasoned Whole Chicken, Mesquite flavor (about ½ chicken)
  • 1 cup cooked red kidney beans, rinsed
  • 2 plum tomatoes, chopped
  • 3 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives
  • 3/4 cup (3 ounces) shredded Mexican or Colby cheddar cheese
  • 1-1/2 cups lightly crushed corn tortilla chips or corn chips
  • 1/2 cup Western or Catalina dressing, or to taste
Directions
  1. Place lettuce in large bowl. Stir in chicken, beans, tomatoes, onions, and cheese. Toss until well combined.
  2. Gently stir in chips and dressing; toss until all ingredients are coated with dressing.
Tips

Nutritional information may change when substituting your chicken
product. If you choose to substitute frozen chicken for this recipe,
it's best to thaw before cooking.

Nutritional Information
PER SERVING • Calories 520 • % Calories from Fat 59% • Total Fat 35g • Saturated Fat 9g • Trans Fat 0g • Cholesterol 74mg • Sodium 1010mg • Total Carbohydrate 31g • Dietary Fiber 5g • Sugars 7g • Protein 23g • % DAILY VALUE • Vitamin A 97% • Vitamin C 16% • Calcium 21% • Iron 19% • DIETARY EXCHANGES • Starch/Bread 2 • Vegetable 1 • Med-Fat Meat 2 • Fat 5 1/2

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