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Fast Chicken Taco Salad

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.

Prep Time 
Total Time 

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

Instructions 

Place lettuce in large bowl. Stir in chicken, beans, tomatoes, onions, olives, and cheese. Toss until well combined.

Gently stir in chips and dressing; toss until all ingredients are coated with dressing.

Variations 

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.

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Print Recipe
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      520
    • Calories from Fat 
      59%
    • Total Fat 
      35g
    • Saturated Fat 
      9g
    • Total Carbohydrate 
      31g
    • Protein 
      23g
    • Sugars 
      7g
    • Cholesterol 
      74mg
    • Dietary Fiber 
      5g
    • Sodium 
      1,010mg
  • DAILY VALUE
    • Vitamin A 
      97%
    • Vitamin C 
      16%
    • Calcium 
      21%
    • Iron 
      19%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      5.5
    • Vegetable 
      1
    • Med-Fat Meat 
      2
    • Med-Fat Meat 
      2
Cooking Method 
Recipe Source