Southwestern Chicken Taco Salad 2 Recipe

  • Dressing
  • 1/2 cup chunky salsa
  • 1/2 cup sour cream
  • Salad
  • 1 package romaine and leaf lettuce blend (10 ounce bag)
  • 1 cup shredded Mexican cheese blend (4 ounce)
  • 1 1/2 packages each) frozen cooked southwestern-seasoned chicken breast strips, thawed or leftover chicken (9 ounce packages)
  • 1 can sliced ripe olives, drained (2 1/4 ounce can)
  • 4 plum (Roma) tomatoes, cut into quarters
  • 1 cup chili-flavored corn chips, slightly crushed
  • 2 teaspoons taco seasoning mix (from 1 ounce package)
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.

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