Taco and Chicken Tortilla Salad

Taco and chicken tortilla salad
  • Mild
  • 20 Minutes
  • Chicken
  • Serves 4
  • Salads
Having trouble getting your kids to eat greens? Give your salad a Mexican twist, with this simple recipe that's makes a perfect, light summer dish. They'll have no trouble gobbling it up, considering it has all the yummy flavours of a taco!


  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) boneless, skinless chicken breasts, cut in thin strips
  • 1 pouch (35 g) Old El PasoTM Taco Seasoning Mix
  • 8 cups (2 L) mixed salad greens
  • 1 can (12 oz/341 mL) Green GiantTM NIBLETSTM WHOLE KERNEL CORN, drained or (19 oz/540 mL) black beans, drained and rinsed
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1 tomato, chopped
  • 1/4 cup (50 mL) ranch salad dressing
  • 1/2 cup (125 mL) Old El PasoTM Thick N' Chunky Salsa
  • tortilla chips


  • Heat oil in skillet over medium-high heat.
  • Cook chicken until no longer pink. Stir in seasoning mix and 1/3 cup (75 mL) water. Reduce heat and cook 5 minutes.
  • On large platter, arrange greens, corn (or beans), cheese and tomato. Drizzle with ranch dressing.
  • Arrange chicken over salad and spoon salsa around chicken. Crumble tortilla chips and sprinkle over top of salad.

Expert Tips

  • Tip: Ready cooked roast chicken, available at your local grocery store, can be a real time saver. Try it in salads, pastas or sandwiches.