Serve this southwest taco salad of greens, chicken strips and cheddar topped with ranch dressing, salsa and crunchy tortilla chips.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (142 g each) torn mixed salad greens
1 pkg. (150 g) fully cooked chicken breast strips
3/4 cup Cracker Barrel Shredded Old Cheddar Cheese
1/2 cup Kraft Rancher's Choice Dressing
1/2 cup salsa
1 cup coarsely broken tortilla chips
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How do I make it ?
Toss salad greens with chicken and cheese in large bowl.
Add remaining ingredients just before serving; mix lightly.
Kraft Kitchen Tips!
Substitute 1 lb./450 g boneless skinless chicken breasts, cut into strips, for the fully-cooked 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. Toss with salad greens and cheese in large bowl. Add remaining ingredients; mix lightly.
Ranch Taco Chicken Salad Wrap Sandwiches
Prepare recipe as directed. Serve wrapped in flour tortillas.
Calories From Fat
% Daily Value
Total fat 24 g
Saturated fat 6 g
Cholesterol 50 mg
Sodium 770 mg
Total carbohydrate 12 g
Dietary fibre 3 g
Sugars 4 g
Protein 13 g
4 servings, 2 cups (500 mL) 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.