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Taco Salad with Chicken
Serves 4
2-3 Tbsp oil
4 (6-in.) flour tortillas, cut into thin strips
4 boneless, skinless chicken breast halves cut into
strips
1 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 and rinsed
1/4-1/2 cup purchased ranch salad dressing
1 cup shredded cheddar cheese
1/4 cup to 1/2 cup salsa or picante sauce
Heat oil in skillet. Add tortilla strips and stir-fry
6 to 8 minutes until crisp and golden brown. Remove
from skillet and set aside.
Add tablespoon of oil to skillet and add chicken. Stir-fry
until borwned. Add taco seasoning mix and water. Reduce
heat to medium and cook 3 to 4 minutes 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 onton plates. Arrange chicken over salad. Sprinkle
with cheese and tortilla strips. Serve with salsa.
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