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Chicken Fiesta Salad

chicken fiesta salad Entree Mexican
Chicken Fiesta Salad
  • Prep 60 min
  • Total 60 min
  • Ingredients 19
  • Servings 4

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

Updated October 22, 2006
Bake-Off® Contest 42, 2006
Heidi Vawdrey
Riverton, Utah
Old El Paso
Make with
Old El Paso

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

Steps

Hide Images
  • 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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
880
Calories from Fat
420
% Daily Value
Total Fat
47g
72%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
1330mg
56%
Potassium
1310mg
37%
Total Carbohydrate
71g
24%
Dietary Fiber
13g
51%
Sugars
23g
Protein
45g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
200%
200%
Calcium
35%
35%
Iron
35%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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