Taco-Seasoned Chicken Salad With Crispy Tortilla Topping |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken salad with a Mexican flair topped with flour tortilla strips which have been fried to make them crispy. A Pillsbury Bake-Off recipe from 1996. Ingredients:
2 tablespoons vegetable oil |
4 flour tortillas, cut into thin strips |
4 boneless skinless chicken breasts, cut into thin strips |
1 (1 ounce) package 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 (15 ounce) can black beans, drained and rinsed |
1/4 cup ranch dressing |
1 cup shredded cheese (4 oz) |
salsa |
Directions:
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.
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