Taco-Seasoned Chicken Salad With Crispy Tortilla Topping Recipe!!

Preparation Time 30 min Total Time 30 min Recipe Makes 4 servings

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

Instructions 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.