Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

(9)
0 reviews.
  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.
  4. 4 Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved