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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping
  • Prep 30 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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Enjoy a twist on traditional chicken salad in a recipe featuring fresh Mexican flavors and crisp tortilla strips.
Updated May 23, 2008
Bake-Off® Contest 37, 1996
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
Make With
Make With
Old El Paso

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.

Nutrition Information

640 Calories, 30g Total Fat, 45g Protein, 52g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
270
Total Fat
30g
47%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
1740mg
72%
Potassium
970mg
28%
Total Carbohydrate
52g
17%
Dietary Fiber
9g
35%
Sugars
10g
Protein
45g
% 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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