Layered Chicken Taco Salad with Guacamole Dressing
INGREDIENTS
- 4 cups shredded iceberg lettuce
- 2 cups cooked chicken or turkey, cut into strips
- 2 cups (about 2 medium) chopped tomatoes
- 1 cup sliced black olives
- 2 green onions, chopped
- 2 medium avocados
- 3/4 cup plain yogurt
- 3 Tbsp. lime juice
- 1 clove garlic, minced
- 1-1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- Dash hot pepper sauce
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Taco Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- Tortilla chips (optional)
DIRECTIONS
- 1
Layer lettuce, chicken, tomato, olives and onions in deep 3 or 4-quart glass dish with straight sides; set aside.
- 2
Pit and peel avocados. Puree until smooth. Add yogurt, lime juice, garlic, chili powder, salt, cumin and hot pepper sauce; mix well. Spread over onion layer. Top with cheese. Cover and chill 2 hours or longer. Serve with tortilla chips, if desired.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: None minutes
- Yield: Serves: 8
HELPFUL HINTS
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 308
Total Fat 21.4g
Saturated Fat 8.0g
Trans Fat 9.7g
Polyunsaturated Fat 2.0g
Cholesterol 60g
Sodium 528g
Carbohydrates 12g
Protein 19g
Dietary Fiber 5g
Vitamin A 103g
Vitamin C 16g
Calcium 263g
Iron 2g
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