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Taco-Seasoned Chicken Salad with Crispy Tortilla Topping

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Enjoy a twist on traditional chicken salad in a recipe featuring fresh Mexican flavours and crisp tortilla strips.
Created Jul 6, 2015
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Ingredients

  • 2 tsp (10 mL) vegetable oil
  • 2 Old El Paso* Smart Fiesta* made with Whole Grain Tortillas, cut into thin strips
  • 4 boneless skinless chicken breasts, cut into thin strips
  • 1 pouch Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix
  • 1/4 cup (50 mL) water
  • 4 cups (1 L) mixed salad greens
  • 3/4 cup (175 mL) chopped tomato
  • 1/3 cup (75 mL) chopped onion
  • 1 can (19 fl oz/ 540 mL) black beans, drained, rinsed
  • 1/4 cup (50 mL) low fat ranch dressing
  • 1 cup (250 mL) shredded reduced fat Cheddar cheese
  • Old El Paso* Thick N' Chunky Salsa
  • New Ingredient

Steps

  • 1
    In large skillet, heat 1 tsp 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 1 tsp oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in centre. 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

490 Calories, 15g Total Fat, 43g Protein, 46g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
490
Total Fat
15g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
90mg
Sodium
1150mg
Total Carbs
46g
Dietary Fiber
9g
Sugars
4g
Protein
43g
% Daily Value*:
Vitamin A
30
30%
Vitamin C
35
35%
Calcium
50
50%
Iron
50
50%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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