Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Taco-Seasoned Chicken Salad with Crispy Tortilla Topping


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


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.

Thanks to:
Julie Harrison
Mankato, MN
Bake-Off® Contest 37, 1996
and Pillsbury!


Leave a Reply

Your email address will not be published. Required fields are marked *