Taco-Seasoned Chicken Salad With Crispy Tortilla Topping

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. 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. 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. 3

   Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.

4. 4

   Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.