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Main dishes

Favorite Ranch-Taco Chicken Salad

Favorite Ranch-Taco Chicken Salad recipe
photo by:kraft
Instructions are included for making this creamy chicken-taco salad a Halloween-ready buffet dish. But decorated or not, it's delicious!
time
prep:
20 min
total:
20 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1
lb.  boneless skinless chicken breasts, cut into thin strips
1
cup  TACO BELL® Thick & Chunky Salsa, divided
1
pkg.  (16 oz.) torn salad greens
1
cup  KRAFT Shredded Cheddar Cheese
3/4
cup  KRAFT Classic Ranch Dressing
1/4
cup  pitted black olives
6
cups  tortilla chips (6 oz.)
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

COOK and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.

TOSS chicken with salad greens and cheese in large bowl.

ADD remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living
Save 100 calories and 12g of total fat, including 4g of sat fat, per serving by preparing with KRAFT 2% Milk Shredded Cheddar Cheese, KRAFT Lite Ranch Dressing, baked tortilla chips, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Shortcut
Reduce salsa to 3/4 cup. Substitute 1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Grilled or Southwestern Seasoned Chicken Breast for the cooked chicken. Toss with greens and cheese in large bowl, then continue as directed.
Storage Know-How
Store chicken in a freezer-weight resealable bag. Uncooked chicken can be kept frozen for up to 6 months while cooked chicken can be frozen up to 3 months.
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