Mexican
Chicken Taco Salad
Prep Time: 15 min | Servings: 8 | Calories: 309
0 Reviews
Prep Time
15 min
Servings
8
Calories
309
Ingredients
- 4 cups shredded iceberg lettuce
- 2 cups cooked chicken or turkey, cut into strips
- 2 cups (about 2 medium) chopped tomatoes
- 1 cup sliced black olives
- 2 green onions, chopped
- 2 medium avocados
- 3/4 cup plain yogurt
- 3 Tbsp. lime juice
- 1 clove garlic, minced
- 1-1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- Dash hot pepper sauce
- 2 cups (8 oz.) Sargento® Shredded Taco Cheese or Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut
- Tortilla chips (optional)
Directions
- Layer lettuce, chicken, tomato, olives and onions in deep 3 or 4-quart glass dish with straight sides; set aside.
- Pit and peel avocados. Puree until smooth. Add yogurt, lime juice, garlic, chili powder, salt, cumin and hot pepper sauce; mix well. Spread over onion layer. Top with cheese. Cover and chill 2 hours or longer. Serve with tortilla chips, if desired.
