Taco Chicken Salad

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cubed
• 1.25 ounce package dry taco seasoning
• 2 tablespoons water
• 3/4 cup Daisy Brand Sour Cream
• 1/4 cup salsa
• 1/2 cup finely shredded Mexican cheese blend
• 6 cups mixed salad greens

Directions

Heat the oil over medium high heat until shimmering. Brown the cubed chicken. Sprinkle the browned chicken with 2 tablespoons of the taco seasoning mix. Stir in the water and 2 tablespoons of the sour cream. Cook and stir until the chicken is no longer pink in center, scraping up the brown bits. Remove from the heat. Mix the remaining sour cream, salsa, cheese, and remaining dry taco mix in a bowl and toss with the salad greens. Spoon the chicken over a bed of mixed greens divided onto 4 plates and serve.

Nutrition Information

Calories	359 cals
Total Fat	21 g
Cholesterol	112 mg
Dietary Fiber	1 g
Sodium	1177 mg
Protein	29 g
Total Carbohydrate	12 g