Instructions are included for making this creamy chicken-taco salad a Halloween-ready buffet dish. But decorated or not, it's delicious!
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breast s, 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
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Let's 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.
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.