Trying to get the kids to eat more salad greens? Try this new twist on a taco salad using chicken nuggets; it will surely be a hit with the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Bake chicken nuggets as directed on package. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess. Place coated nuggets back on pan. Bake 2 to 3 minutes longer or until hot.
- Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
- Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets. Drizzle with dressing.
Nutrition Facts : Calories 450, Carbohydrate 30 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 3 g, TransFat 0 g
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