SEVEN-LAYER TACO SALAD
Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
- Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.
Nutrition Facts : Calories 560, Carbohydrate 33 g, Cholesterol 85 mg, Fat 6, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 1/2 g
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Jessalyn Maldonado
[email protected]This salad is perfect for a summer potluck.
Clinton Longrigg
[email protected]This salad is a great way to get your kids to eat their vegetables.
Laraib Fatima
[email protected]I love the creamy avocado dressing on this salad.
Sally Fitzgerald
[email protected]This salad is a great make-ahead meal.
Zoraya Griffiths
[email protected]I'm not a big fan of taco salad, but this one is really good.
Bamgbose Adesewa
[email protected]This salad is a great way to use up leftover taco meat.
Ayomide Marvellous
[email protected]I love this salad because it's so versatile. I can add or remove ingredients to suit my taste.
Fealion World
[email protected]This salad is so easy to make and it's absolutely delicious.
Betsy Piersall
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Sum Summit
[email protected]This salad was a huge hit at my party! Everyone loved it.