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Recipe
Chicken Taco Salad Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1918g | |
| Calories 5681 | |
| Calories from Fat 2027 | 36% |
| Total Fat 227.33g | 284% |
| Saturated Fat 35.49g | 142% |
| Trans Fat 1.18g | |
| Cholesterol 208mg | 69% |
| Sodium 3021mg | 126% |
| Potassium 8549mg | 244% |
| Total Carbs 715.73g | 191% |
| Dietary Fiber 134.2g | 447% |
| Sugars 21.57g | 14% |
| Protein 204.62g | 327% |
Ingredients Convert Measures
- 2 chicken breast halves, boned, skinned, cubed
- 1 tbsp. oil
- 1/2 c. salsa
- 1/2 c. Miracle Whip salad dressing
- 1 ripe avocado, peeled, mashed
- 1/4 to 1/2 teaspoon warm pepper sauce
- 3 c. tortilla chips
- 3 c. shredded lettuce
- 1 (15 ounce.) can kidney beans, liquid removed, rinsed
- 1/2 c. minced tomato
- Shredded Cheddar cheese
Directions
- Stir-fry chicken in oil over medium high heat 4 to 5 min or possibly till tender. Reduce heat to medium. Stir in salsa; cover. Simmer 5 min.
- Stir together salad dressing, avocado and warm pepper sauce.
- To serve, layer chips, lettuce, beans, chicken, tomato and avocado mix on serving plate. Top with cheese. 4 servings. Preparation time: 20 min.
