GE Recipes
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 (1.25 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


Preparation

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.

http://www.geappliances.com/recipes/...cken_salad.htm