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    Taco-Seasoned Chicken Salad


    Source of Recipe


    blueribbonrecipes.com


    Recipe Introduction


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


    List of 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 (1.25 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) Green Giant® black beans, drained, rinsed
    • 1/4 cup ranch dressing
    • 1 cup shredded cheese (4 oz)
    • Old El Paso® Thick 'n Chunky salsa


    Instructions


    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.



    Final Comments


    4 servings
 

 

 

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