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. MORE+ LESS-

By Pillsbury Kitchens

May 23, 2008

Bake-Off® Contest 37, 1996

Mankato, Minnesota

tablespoons vegetable oil

Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips

boneless skinless chicken breasts, cut into thin strips

package (1 oz) Old El Paso™ taco seasoning mix

1/4

cup water

cups mixed salad greens

medium tomato, chopped (3/4 cup)

small onion, chopped (about 1/3 cup)

can (15 oz) Progresso™ black beans, drained, rinsed

1/4

cup ranch dressing

cup shredded cheese (4 oz)

Old El Paso™ Thick 'n Chunky salsa

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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.