Mexican Taco Salad Recipe

Name: Mexican Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: - boneless skinless chicken breasts, cut into 1-inch pieces; 1/3 cup oil; 1-1/2 qt. salsa; 1-1/2 qt. MIRACLE WHIP Light Dressing; 5 each avocados, peeled, pitted; 1/4 cup DURKEE Hot Sauce; 1-1/4 gal. tortilla chips; 1-1/4 gal. iceberg lettuce, shredded; 1-1/2 qt. canned kidney beans, drained, rinsed; 1-1/4 qt. tomatoes, chopped; 2-1/2 cups KRAFT Shredded Sharp Cheddar Cheese; 1-2/3 cups pitted black olives, drained, chopped

Servings: persons

- boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup oil
1-1/2 qt. salsa
1-1/2 qt. MIRACLE WHIP Light Dressing
5 each avocados, peeled, pitted
1/4 cup DURKEE Hot Sauce
1-1/4 gal. tortilla chips
1-1/4 gal. iceberg lettuce, shredded
1-1/2 qt. canned kidney beans, drained, rinsed
1-1/4 qt. tomatoes, chopped
2-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1-2/3 cups pitted black olives, drained, chopped

1
Saute chicken in hot oil until cooked through.
2
Add salsa; cook 5 minutes or until mixture is heated through, stirring occasionally.
3
Cover.
4
Refrigerate several hours or until chilled.
5
Place dressing, avocados and hot sauce in food processor container; cover.
6
Process until smooth.
7
Layer ingredients in full hotel pan (or one-fourth hotel pan for trial recipe) in the following order; tortilla chips, lettuce, beans, chicken mixture, tomatoes, avocado mixture, cheese and olives.
8
Cover.
9
Refrigerate until ready to serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: - boneless skinless chicken breasts, cut into 1-inch pieces, 1/3 cup oil, 1-1/2 qt. salsa, 1-1/2 qt. MIRACLE WHIP Light Dressing, and more.

Yes, Mexican Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Taco Salad

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