Mexican Chicken Salad
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Mexican Chicken Salad
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Directions
- 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.)
- 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.
- Arrange lettuce on a plate; spoon chicken mixture over lettuce. Top with cheese; garnish with tomato wedges and tortilla chips. Makes 1 serving.
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.