Chicken Nugget Taco Salads

Vegetarian
Health score
22%
Chicken Nugget Taco Salads
30 min.
5
386kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a fun and delicious twist? Introducing Chicken Nugget Taco Salads—a delightful fusion of flavors that will satisfy your cravings while keeping things light and fresh. This recipe is perfect for those busy days when you want something quick yet fulfilling, as it can be whipped up in just 30 minutes!

Imagine crispy, golden-brown chicken nuggets coated in a zesty enchilada sauce, nestled atop a bed of crunchy romaine lettuce, sweet corn, and juicy tomatoes. Each bite is a burst of flavor, complemented by a creamy sour cream dressing that ties everything together beautifully. With a caloric count of only 386 kcal per serving, you can indulge without the guilt!

This dish is not only a fantastic main course but also makes for a vibrant side dish or a hearty lunch option. Whether you're serving it at a family gathering or enjoying a solo meal, these Chicken Nugget Taco Salads are sure to impress. Plus, with a balance of protein, healthy fats, and carbohydrates, it’s a well-rounded meal that will keep you energized throughout the day.

So, gather your ingredients and get ready to create a colorful and satisfying dish that everyone will love. Your taste buds will thank you!

Ingredients

  • 12 oz potato nuggets frozen
  • 10 oz enchilada sauce red canned
  • 0.5 cup cream sour
  • oz the of 1 cos lettuce with carrots
  • oz cheddar cheese shredded
  • 11 oz corn whole with onions, black beans and red bell peppers southwestern style canned
  • 1.3 cups plum tomatoes coarsely chopped (Roma)

Equipment

  • bowl
  • frying pan
  • oven
  • whisk

Directions

  1. Bake chicken nuggets as directed on package.
  2. Pour 1/2 cup of the enchilada sauce into large custard cup. Dip nuggets, one at a time, into enchilada sauce; shake off excess.
  3. Place coated nuggets back on pan.
  4. Bake 2 to 3 minutes longer or until hot.
  5. Meanwhile, in small bowl, mix remaining enchilada sauce and sour cream with whisk; set aside.
  6. Divide lettuce among 5 dinner plates. Top with cheese, corn and tomatoes. Top with chicken nuggets.
  7. Drizzle with dressing.

Nutrition Facts

Calories386kcal
Protein17.19%
Fat52.66%
Carbs30.15%

Properties

Glycemic Index
13
Glycemic Load
0.83
Inflammation Score
-10
Nutrition Score
18.700000094331%

Flavonoids

Naringenin
0.43mg
Luteolin
0.03mg
Kaempferol
0.07mg
Myricetin
0.08mg
Quercetin
1.49mg

Nutrients percent of daily need

Calories:386.15kcal
19.31%
Fat:23.78g
36.58%
Saturated Fat:8.79g
54.94%
Carbohydrates:30.64g
10.21%
Net Carbohydrates:22.74g
8.27%
Sugar:9.48g
10.53%
Cholesterol:41.92mg
13.97%
Sodium:793.01mg
34.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.46g
34.92%
Vitamin A:5775.71IU
115.51%
Vitamin K:58.31µg
55.54%
Iron:8.01mg
44.49%
Fiber:7.9g
31.58%
Folate:104.28µg
26.07%
Calcium:251.46mg
25.15%
Potassium:755.7mg
21.59%
Phosphorus:203.34mg
20.33%
Vitamin C:13.09mg
15.86%
Selenium:9.08µg
12.97%
Vitamin B2:0.22mg
12.89%
Zinc:1.52mg
10.1%
Manganese:0.19mg
9.57%
Magnesium:30.9mg
7.72%
Vitamin B6:0.12mg
5.86%
Vitamin B12:0.35µg
5.81%
Vitamin B1:0.08mg
5.48%
Vitamin B3:1.06mg
5.29%
Copper:0.09mg
4.73%
Vitamin E:0.71mg
4.71%
Vitamin B5:0.32mg
3.23%
Vitamin D:0.17µg
1.13%