Serve this southwest taco salad of greens, chicken strips and cheddar topped with ranch dressing, salsa and crunchy tortilla chips.
What You Need
Original recipe yields 4 servings
1 pkg. (10 oz.) torn mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strip s
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup coarsely broken tortilla chips
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Let's Make It
Toss greens, chicken and cheese in large bowl.
Add remaining ingredients; toss lightly.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT Lite Ranch Dressing.
Substitute 1 lb. boneless skinless chicken breasts, cut into strips, for the OSCAR MAYER Chicken Breast Strips. Cook chicken in 1/4 cup of the salsa in large nonstick skillet on medium-high heat 8 min. or until chicken is done.
Ranch Taco Chicken Salad Wrap Sandwich
Fill burrito wraps with the tossed ingredients; roll up. For a change of pace, pair the salad mixture with flavored burrito wraps-like herb, tomato and spinach.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.