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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

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

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Enjoy a twist on traditional chicken salad in a recipe featuring fresh Mexican flavors and crisp tortilla strips.

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 640
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 47%
Saturated Fat 10g 48% Trans Fat 0g
Cholesterol: 105mg; 35%
Sodium: 1740mg; 72%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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