Seven Layer Taco Salad Recipe

Ingredients

1

bag (12 oz) torn salad greens

3

medium tomatoes, seeded, chopped

8

medium green onions with green tops, sliced (1/2 cup)

1 1/4

cups light mayonnaise

1

package (1 oz) Old El Paso™ taco seasoning mix

2

packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped

2

cups shredded sharp Cheddar cheese (8 oz)

6

oz tortilla chips (about 36), broken, if desired

Preparation

In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.

Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

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