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Spicy Chicken & Avocado-Topped Taco Salad
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Spicy Chicken & Avocado-Topped Taco Salad

20 Min(s)
20 Min(s) Prep
Got some leftover chicken? Toss it with spicy seasonings to make this easy salad. Top with crushed taco shells and chopped avocado for the win.
What You Need
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6 servings
Original recipe yields 6 servings
3 cups chopped cooked chicken
1 pkg. (10 oz.) TACO BELL® Crunchy Taco Dinner Kit
1 pkg. (10 oz.) torn salad greens
1/4 cup finely chopped red onion s
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 avocado, chopped
1/2 cup TACO BELL® Bold & Creamy Spicy Ranchero Sauce
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Combine chicken with Seasoning and prepare as directed on Taco Dinner Kit package. Meanwhile, coarsely crush Taco Shells.
2
Place greens on large plate; cover with layers of half the crushed shells, onions, cheese, Salsa and chicken. Top with remaining crushed shells and avocados.
3
Drizzle with Sauce.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this flavorful main-dish salad with fruit to round out the meal.
Tip 2
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.
Tip 3
How to Peel Avocados
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back center strip of avocado peel. Then, pull back 2 side strips of peel.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 820mg
36%
Total Carbohydrates 28g
10%
Dietary Fibers 5g
18%
Sugars 3g
6%
Protein 28g
56%
Vitamin A
20%
Vitamin C
15%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1-1/3 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.
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