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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

Create a chicken salad with flair with this Mexican chicken salad recipe. Serve it with salsa for an extra kick.

4 Servings

8 Minutes


2 tablespoons vegetable oil

4 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 (1.25 oz) 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) black beans, drained, rinsed

1/4 cup ranch dressing

1 cup shredded cheese (4 oz)



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.

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

Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.

Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.


Liz Castle
Tujunga, California
Bake-Off® Contest 39, 2000

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