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Nutrition Facts
Serving Size 388 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1100 mg 46%
Total Carbohydrate 19 g 6%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 32 g
Vitamin A 40% Iron 6%
Vitamin C 50% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Chicken Taco Salad

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Fully Cooked Chicken Fajitas
1/2 small iceberg lettuce, shredded or finely chopped
2 medium roma tomato, coarsely chopped
1 Large Hass avocado, cut into cubes
2 1/4 Oz H-E-B Sliced Black Olives
1 cup(s) H-E-B Shredded Mexican Blend 4 Cheese
4 tostada crowns
2 Tbsp cilantro sprigs
1/2 cup(s) light sour cream
1/2 cup(s) H-E-B Medium Salsa
1 Tbsp lime, juiced
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Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
Heat oven to 350°F.
Chop lettuce, tomatoes and avocados.
Combine dressing ingredients and set aside.
Place chicken in a medium size pan over medium-high heat and prepare according to package directions.
Remove from heat and cut into 1/4-inch thick slices.
Heat taco shells in oven on a baking sheet 5 minutes until hot and crispy.
Remove and place one shell on each plate.
Layer 1 cup lettuce in bottom of each shell followed by one-fourth of tomatoes, avocados, olives, and cheese.
Top each salad with one-fourth of the sliced chicken, 1/4 cup dressing and a sprig of cilantro, if desired.
Salsa may be drizzled over top of salad if desired



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