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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

(9)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings
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Enjoy a twist on traditional chicken salad in a recipe featuring fresh Mexican flavors and crisp tortilla strips.

Bake-Off® Contest 37, 1996
Julie Harrison
Mankato, Minnesota

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 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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
10g
48%
Trans Fat
0g
0%
Cholesterol
105mg
35%
Sodium
1740mg
72%
Total Carbohydrate
52g
17%
Dietary Fiber
9g
35%
Sugars
10g
10%
Protein
45g
45%
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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