Mexican Taco Salad

Mexican Taco Salad
20 servings


Ingredients Weights Measures
boneless skinless chicken breasts, cut into 1-inch pieces - -
oil - -
salsa - -
MIRACLE WHIP Light Dressing - -
avocados, peeled, pitted - -
DURKEE Hot Sauce - -
tortilla chips - -
iceberg lettuce, shredded - -
canned kidney beans, drained, rinsed - -
tomatoes, chopped - -
KRAFT Shredded Sharp Cheddar Cheese - -
pitted black olives, drained, chopped - -


SAUTE chicken in hot oil until cooked through. Add salsa; cook 5 minutes or until mixture is heated through, stirring occasionally. Cover. Refrigerate several hours or until chilled.

PLACE dressing, avocados and hot sauce in food processor container; cover. Process until smooth.

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. Cover. Refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute canned black beans for the kidney beans.
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