Recipe by Parizienne
"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."
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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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