Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

Enjoy a twist on traditional chicken salad in a recipe featuring fresh Mexican flavors and crisp tortilla strips.

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Servings 4

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Bake-Off® Contest 37, 1996

Julie Harrison

Mankato, Minnesota

ingredients 12
Prep Time 30 min
Total Time 30 min

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

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Directions

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.