Southwestern Chicken Taco Salad
CATEGORIES
INGREDIENTS
  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
  • 1/2 cup sour cream
  • 1 bag (10 oz) romaine and leaf lettuce blend
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1 1/2 packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 4 plum (Roma) tomatoes, cut into quarters
  • 1 cup chili-flavored corn chips, slightly crushed
  • 2 teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package)
DIRECTIONS
  1. In small bowl, beat dressing ingredients with wire whisk until well blended.
  2. In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.