Southwestern Chicken Taco Salad

Southwestern chicken taco salad
  • Medium
  • 15 Minutes
  • Chicken
  • Serves 2
  • Salads
Enjoy your favourite taco fillings in this crunchy, zesty salad.


  • 1/2 cup (125 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1/2 cup (125 mL) sour cream
  • 1 pkg (340 g) romaine and leaf lettuce salad blend
  • 1 cup (250 mL) shredded Mexican cheese blend
  • 1/2 lb (250 g) cooked skinless, boneless, chicken breasts, cut into thin strips
  • 1/2 cup (125 mL) sliced black olives
  • 4 plum tomatoes, cut into quarters
  • 2 tsp (10 mL) Old El PasoTM Taco Seasoning Mix (from 35 g pkg)
  • Tortilla chips, coarsely crumbled (optional)


  • In a small bowl, combine dressing ingredients with wire whisk until well blended.
  • In large bowl, mix salad ingredients except tortilla chips. Add dressing; toss until coated. Sprinkle with tortilla chips, if desired.

Expert Tips

  • Kitchen Tip: Substitutions: Cheddar or Monterey Jack cheese can be used instead of the Mexican blend cheese. Cherry tomatoes, cut in half, can be used instead of quartered plum tomatoes.