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Bake-Off® Contest 42, 2006
Riverton, Utah

Chicken Fiesta Salad

The combination of fruit, vegetables, spicy chicken and sweet dressing makes this salad truly a fiesta for the eyes and the mouth.

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  • prep time 60 min
  • total time 60 min
  • ingredients 19
  • servings 4
 

Ingredients

Tortilla Strips

Vegetable oil for frying
4
corn tortillas

Salad

16
leaves red or green leaf lettuce (about 1 head)
1
large yellow or orange bell pepper, cut into thin bite-size strips
1
large mango, peeled, seeded and cut into chunks
1
large avocado, pitted, peeled and cut into thin slices
2
large plum (Roma) tomatoes, finely chopped
1
can (15 oz) Progresso® black beans
1
cup shredded pepper Jack cheese (4 oz)

Chicken

4
boneless skinless chicken breasts, cut into 1/4-inch-wide strips
1
package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1
teaspoon ground chipotle chili powder
2
tablespoons water

Dressing

1/3
cup vegetable oil
1/3
cup lime juice
2
tablespoons honey
1/3
cup loosely packed cilantro leaves and stems
2
teaspoons Dijon mustard
Dash salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 8-inch skillet, heat 1/2 inch oil for frying over medium heat. With pizza cutter, cut corn tortillas into 1/4-inch-wide strips. Fry strips in batches in hot oil 1 to 2 minutes or until golden and crisp. With tongs, place fried tortilla strips on paper towels to drain.
  • 2 On individual plates, evenly layer lettuce, bell pepper, mango, avocado, tomatoes, beans and cheese.
  • 3 Lightly spray 10-inch skillet with cooking spray. Add chicken strips; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Set aside.
  • 4 In food processor or blender, process all dressing ingredients until well blended and cilantro is finely chopped. Arrange chicken evenly over salads. Drizzle about 3 tablespoons dressing over each salad. Top each evenly with tortilla strips.
  • 1 In 8-inch skillet, heat 1/2 inch oil for frying over medium heat. With pizza cutter, cut corn tortillas into 1/4-inch-wide strips. Fry strips in batches in hot oil 1 to 2 minutes or until golden and crisp. With tongs, place fried tortilla strips on paper towels to drain.
  • 2 On individual plates, evenly layer lettuce, bell pepper, mango, avocado, tomatoes, beans and cheese.
  • 3 Lightly spray 10-inch skillet with cooking spray. Add chicken strips; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Set aside.
  • 4 In food processor or blender, process all dressing ingredients until well blended and cilantro is finely chopped. Arrange chicken evenly over salads. Drizzle about 3 tablespoons dressing over each salad. Top each evenly with tortilla strips.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
880
(
Calories from Fat
420),
% Daily Value
Total Fat
47g
47%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
100mg
100%;
Sodium
1330mg
1330%;
Total Carbohydrate
71g
71%
(Dietary Fiber
13g
13%
  Sugars
23g
23%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
200%;
Calcium
35%;
Iron
35%;
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.