Our chopped chicken salad is like a fiesta in a bowl—made with Mexican-style shredded cheese, salsa and broken tortilla chips.
What You Need
Original recipe yields 4 servings
1 pkg. (10 oz.) torn salad greens
2 cups chopped cooked chicken
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 avocado, chopped
1/4 cup finely chopped red onion s
1/2 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup coarsely broken tortilla chips
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Let's Make It
Combine first 5 ingredients in large bowl.
Mix dressing and salsa. Add to salad; toss to coat.
Add chips just before serving; mix lightly.
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Spice up your mealtime with this easy-to-make main dish salad. Serve with your favorite fresh fruit to round out the meal!
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2-1/4 cups 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.