Mexican Chicken Salad

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  • Makes: 1 servings
  • Cook: 25 mins

Mexican Chicken Salad

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Directions

  1. In a medium skillet cook and stir chicken pieces in hot oil over high heat about 3 minutes or until tender. Remove chicken pieces from skillet. (Add more oil as necessary during cooking.)
  2. Add green onion to skillet. Cook and stir about 1-1/2 minutes or until crisp-tender. Return chicken to skillet; stir in taco sauce and bean dip. Cook and stir until heated through.
  3. Arrange lettuce on a plate; spoon chicken mixture over lettuce. Top with cheese; garnish with tomato wedges and tortilla chips. Makes 1 serving.
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Nutrition Facts (Mexican Chicken Salad)

  • Per serving:
  • 773 kcal ,
  • 39 g fat
  • (20 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 158 mg chol. ,
  • 1486 mg sodium ,
  • 48 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 64 g pro.
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