Southwestern Chicken Taco Salad
Source: Betty Crocker Dinner in 30 min is a breeze when you start with cooked & seasoned chicken breast strips from freezer. Dressing: 1/2 c Old El Paso(r) Thick 'n Chunky salsa 1/2 c sour cream Salad: 1 (10-oz) bag romaine & leaf lettuce blend 1 c shredded Mexican cheese blend 1 1/2 (9-oz) pkg frozen cooked southwestern-seasoned chicken breast strips, thawed 1 (2 1/4-oz) can sliced ripe olives, drained 4 plum tomatoes, cut in quarters 1 c chili-flavored corn chips, slightly crushed 2 tsp Old El Paso(r) taco seasoning mix (from 1.25-oz pkg) In sm b owl, beat dressing ingredients with wire whisk until well blended. In lg bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips. 4 servings Per Serving: 450 cal, 250 cal from fat, 27g total fat, 12g sat, fat, 115mg chol, 1290mg sod, 20g carb, 3g fiber, 6g sugars, 30g protein, 100% vitamin A, 40% vitamin C, 25% calcium, 15% iron Thank you to Lil When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
