This make-ahead salad is layered with the good stuff—from chicken and beans to veggies, sour cream and Cheddar. Sprinkle with crushed chips before serving.
What You Need
Original recipe yields 10 servings
1 pkg. (16 oz.) torn salad greens
1 cup TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, rinsed
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
2 tomatoes, chopped
1 red onion, chopped
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 cups coarsely crushed tortilla chips
Add To Shopping List
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
Place salad greens in 4-1/2-qt. serving bowl; cover with layers of salsa, beans and chicken.
Combine tomatoes and onions; spoon over chicken. Top with sour cream and cheese. Refrigerate several hours or until chilled.
Sprinkle with chips just before serving.
For a special presentation, serve this salad in a clear glass bowl.
This show-stopping salad can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* 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.