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6 servings, 1-1/3 cups each
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Add 2 cups chopped cooked chicken.
Add a little Mexican flair to a chopped salad with this tasty recipe that's not only a good source of calcium from the cheese but also provides vitamin A from the salad greens.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love this salad!! I've made this salad several times & it's a perfect side dish for enchiladas or tortilla casserole. Wonderful as is, but I always add extra avocado just because we love getting a bit with almost every bite :).
LOVE this salad! I don't crave salad very often, but darn, this was so good! It does need to be eaten right away, though. I refrigerated my leftovers and they were really soggy and gross the next day. Next time I'll wait to add the salsa and ranch until I'm ready to eat it.