GE Recipes

Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

Ingredients

  • 2 tablespoons vegetable oil
  • 4 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips
  • 4 boneless skinless chicken breasts, cut into thin strips
  • 1 package (1.25 oz) Old El Paso® taco seasoning mix
  • 1/4 cup water
  • 4 cups mixed salad greens
  • 1 medium tomato, chopped (3/4 cup)
  • 1 small onion, chopped (about 1/3 cup)
  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 1/4 cup ranch dressing
  • 1 cup shredded cheese (4 oz)
  • Old El Paso® Thick 'n Chunky Salsa
Julie Harrison
Mankato, MN
Bake-Off® Contest 37, 1996

Bake-Off is a registered trademark of General Mills ©2007
2007 © and ®/™ of General Mills

Preparation

1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside.

2. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.

3. Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.

4. Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.