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Taco Salad for Two
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Taco Salad for Two

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
Enjoy an easy entrée tonight with this Taco Salad for Two. Chicken thighs, salsa, tortilla chips and more combine for delicious Southwest flavor.
What You Need
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2 servings
Original recipe yields 2 servings
1/2 lb. boneless skinless chicken thigh s, cut into 1-inch pieces
1/4 cup TACO BELL® Verde Salsa
1 cup broken tortilla chips
3 cups shredded iceberg lettuce
1/2 cup canned no-salt-added red kidney beans, rinsed
1/2 cup chopped seeded tomato es
1/2 avocado, peeled, chopped
1/4 cup KRAFT Lite Ranch Dressing
1/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
2 Tbsp. sliced black olives
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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
Cook and stir chicken in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in salsa. Spoon into bowl; refrigerate 30 min. until cooled.
2
Layer chips, lettuce, beans, chicken mixture, tomatoes and avocados in serving bowl. Top with dressing, cheese and olives.
Kitchen Tips
Tip 1
Substitute
Substitute 1/2 cup drained canned corn for the kidney beans.
Tip 2
Special Extra
Prepare using 1 Tbsp. each sliced pimento-stuffed green olives and black olives for more color.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 1050mg
46%
Total Carbohydrates 37g
13%
Dietary Fibers 8g
29%
Sugars 5g
10%
Protein 30g
60%
Vitamin A
20%
Vitamin C
25%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 servings
* 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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