Warm Chicken Taco Salad

Name: Warm Chicken Taco Salad
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup fresh parsley; 1/2 cup fresh cilantro leaves; 3/4 cup part skim ricotta cheese; 1 tablespoon green pepper sauce; 1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt; 1 1/2 lb ground chicken; 1/3 cup warm water; 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix; 1 can (11 oz) whole kernel corn with red and green peppers, drained; 1 bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots); 2 large tomatoes, coarsely chopped (2 cups); 1 cup shredded cheddar-Monterey Jack cheese (4 oz); 1 cup coarsely crushed blue corn tortilla chips (1 1/2 oz); 1 large tomato, if desired for garnish

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Pillsbury Kitchens

Updated Nov 18, 2022

Bake-Off® Contest 42, 2006

Dianna Doe
Washington, Illinois

Warm Chicken Taco Salad

(9)

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Prep Time 30 min
Total 30 min
Ingredients 14
Servings 8

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Ingredients

Sauce

1 cup fresh parsley
1/2 cup fresh cilantro leaves
3/4 cup part skim ricotta cheese
1 tablespoon green pepper sauce
1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt

Salad

1 1/2 lb ground chicken
1/3 cup warm water
1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 bag (16 oz) lettuce salad mix (iceberg lettuce, cabbage and carrots)
2 large tomatoes, coarsely chopped (2 cups)
1 cup shredded cheddar-Monterey Jack cheese (4 oz)
1 cup coarsely crushed blue corn tortilla chips (1 1/2 oz)
1 large tomato, if desired for garnish

Instructions

Step
1

In food processor, process parsley and cilantro with on-and-off motions until finely chopped. Add ricotta cheese, pepper sauce and yogurt; process until well blended. Pour into quart-size resealable food-storage plastic bag. Seal bag; refrigerate sauce until needed.
Step
2

In 10-inch nonstick skillet, cook ground chicken over medium-high heat, stirring frequently, until no longer pink; drain if necessary. Stir in water, taco seasoning mix and corn. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated and slightly thickened.
Step
3

In 3- to 4-quart glass bowl, layer salad mix, chopped tomatoes, cheese, chicken mixture and tortilla chips. Cut hole in one bottom corner of bag of sauce; pipe sauce in coil over salad. For garnish, cut skin of large tomato to form a rose; place in center of salad.

Nutrition

280 Calories

13g Total Fat

19g Protein

20g Total Carbohydrate

6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 6g; 28%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 370mg; 15%

Potassium: 710mg; 20%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 3g; 13%

Sugars: 6g

Protein: 19g

% Daily Value*:

Vitamin A: 60%; 60%

Vitamin C: 45%; 45%

Calcium: 25%; 25%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;