Taco-Seasoned Chicken Salad with Crispy Tortilla T
Category
Entrees - Maindishes
Sub
Category
Quick Meals
Servings
4
Ingredients
2 to 3 Tbsp. oil
4 (6-inch) flour tortillas, cut into thin strips
4 boneless skinless chicken breast halves (1 lb.), cut into thin strips
1 (1 1/4-oz.) pkg. Taco Seasoning Mix
1/4 cup water
4 cups purchased mixed salad greens
1 medium tomato, chopped
1 small onion, chopped
1 (15-oz.) can Black Beans, drained, rinsed
1/4 to 1/2 cup purchased ranch salad dressing
4-oz. (1 cup) shredded Cheddar cheese
1/4 to 1/2 cup Thick 'n Chunky Salsa or Picante
Instructions
Heat 1 to 2 tablespoons of the oil in 12-inch skillet over mediium-high heat until hot. Add tortilla strips; cook and stir 6 to 8 minutes or until crisp and golden brown. Remove from skillet; set aside.
Add 1 tablespoon oil to skillet. Add chicken; cook and stir until browned. Add taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes or until chicken is no longer pink and water is absorbed, stirring occasionally.
Meanwhile, in large bowl, combine salad greens, tomato, onion, beans and dressing; toss gently. Spoon salad mixture onto individual plates. Arrange chicken over salad. Sprinkle with cheese and tortilla strips. Serve with salsa.
Serving
Suggestions
4 servings.
Originally Submitted
12/29/2011
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