Taco Salad Recipe

Name: Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 4 Tbsp. Taco Bell picante sauce; 2 peeled and pitted avocados; 4 oz. pkg. cream cheese; 1/2 tsp. coarse ground pepper; juice of 1 lime; 1 sliced cucumber; 2 sliced carrots; 1 thinly sliced red onion; 2 oz. can sliced black olives, drained; 1 box Taco Bell tortilla chips

Servings: persons

4 Tbsp. Taco Bell picante sauce
2 peeled and pitted avocados
4 oz. pkg. cream cheese
1/2 tsp. coarse ground pepper
juice of 1 lime
1 sliced cucumber
2 sliced carrots
1 thinly sliced red onion
2 oz. can sliced black olives, drained
1 box Taco Bell tortilla chips

1
Slice chicken breasts into bite size strips and brown in large skillet with oil.
2
Add Taco Bell taco seasoning mix and water; simmer until reduced.
3
Clean and slice all remaining vegetables for the salad.
4
Combine all dressing ingredients and blend well.
5
Pour into serving dish.
6
Place the salad into serving bowl and top with warm chicken.
7
Serve with Taco Bell tortilla chips and Avocado Picante Dressing.
8
Takes 20 minutes.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 4 Tbsp. Taco Bell picante sauce, 2 peeled and pitted avocados, 4 oz. pkg. cream cheese, 1/2 tsp. coarse ground pepper, and more.

Yes, 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.

Taco Salad

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