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Tex-Mex Chicken Salad

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Tex-Mex Chicken Salad 0 Picture

Ingredients

  • Prep Time: 20 min
  • Total Time: 20 mi
  • Cumin Dressing
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Salad
  • 3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon salt
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
  • 6 cups bite-size pieces lettuce (1 medium head)
  • 2 medium tomatoes, cut into thin wedges
  • 1/2 cup shredded taco-flavored Cheddar cheese (2 oz)

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1.
In tightly covered container, shake all dressing ingredients.
2.
In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

High Altitude (3500-6500 ft): No change.
1. In tightly covered container, shake all dressing ingredients.
2. In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Special Touch
Add some crunch by topping the salad with crushed tortilla chips.
Time-Saver
Use your favorite bottled dressing.
Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 70mg; Sodium 780mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 7g); Protein 23g Percent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 8%; Iron 8% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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