"If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese." — Parizienne
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1 (7.75 ounce) can
Mexican-style hot tomato sauce
garlic, crushed, or to taste
1 1/2 cups
diced rotisserie chicken meat
finely shredded Monterey jack cheese
1 (10 ounce) bag
shredded lettuce, chilled
1 (4 ounce) can
sliced black olives
crushed tortilla chips
I made this for the Western Faceless Frenzy July 2012. Very easy to throw together and the dressing is a little different than most. Add what you like - I added tomatoes but avocado or some pinto beans would be a good addition. Thanks!
i would add chopped roma tomatoes and sliced green peppers to the salad yum
we skipped the garlic & onion, but this was still delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Layered and Tossed Spicy Chicken Taco Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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