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Bake-Off® Contest 37, 1996
Mankato, Minnesota

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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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
105mg
105%;
Sodium
1740mg
1740%;
Total Carbohydrate
52g
52%
(Dietary Fiber
9g
9%
  Sugars
10g
10%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
20%;
Calcium
30%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.