Layered and Tossed Spicy Chicken Taco Salad

Layered and Tossed Spicy Chicken Taco Salad

3 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Parizienne
Recipe by  Parizienne

“If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Whisk tomato sauce, sour cream, mayonnaise, green salsa, and lime juice together in a bowl until combined. Refrigerate the dressing while making salad.
  2. Heat olive oil in a skillet over medium heat and cook onion in hot oil until translucent, about 5 minutes; stir often. Mix garlic into onion and remove from heat; stir cooked chicken in skillet and allow chicken to warm.
  3. Transfer chicken mixture to a large salad bowl and sprinkle with Monterey jack cheese; cheese will warm and soften. Top chicken and cheese with cold lettuce and pour dressing over salad. Sprinkle in black olives. Toss salad thoroughly with dressing and sprinkle with crushed tortilla chips to serve.

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Reviews (3)

Rate This Recipe
Baking Nana
5

Baking Nana

I made this for the Western Faceless Frenzy July 2012. Very easy to throw together and the dressing is a little different than most. Add what you like - I added tomatoes but avocado or some pinto beans would be a good addition. Thanks!

linneylinna
2

linneylinna

i would add chopped roma tomatoes and sliced green peppers to the salad yum

NCAPERTON
0

NCAPERTON

we skipped the garlic & onion, but this was still delicious.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 270 cal
  • 14%
  • Fat
  • 23 g
  • 35%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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