Southwestern Chicken Taco Salad

Enjoy your favourite taco fillings in this crunchy, zesty salad.
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15 Minutes Total
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2 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 cup (125 mL) Old El PasoTM Thick N' Chunky Salsa
  • Small check mark in a circle icon 1/2 cup (125 mL) sour cream
  • Small check mark in a circle icon 1 pkg (340 g) romaine and leaf lettuce salad blend
  • Small check mark in a circle icon 1 cup (250 mL) shredded Mexican cheese blend
  • Small check mark in a circle icon 1/2 lb (250 g) cooked skinless, boneless, chicken breasts, cut into thin strips
  • Small check mark in a circle icon 1/2 cup (125 mL) sliced black olives
  • Small check mark in a circle icon 4 plum tomatoes, cut into quarters
  • Small check mark in a circle icon 2 tsp (10 mL) Old El PasoTM Taco Seasoning Mix (from 35 g pkg)
  • Small check mark in a circle icon Tortilla chips, coarsely crumbled (optional)
Preparation
  1. In a small bowl, combine dressing ingredients with wire whisk until well blended.
  2. In large bowl, mix salad ingredients except tortilla chips. Add dressing; toss until coated. Sprinkle with tortilla chips, if desired.
Expert Tips
  • 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.