Prep: 20 Mins Cook: 5 Mins
A great use of leftover chicken, this taco salad is also lighter than the usual ground beef version.

Chicken Taco Salad


  • 1 pound roasted boneless skinless chicken breasts, shredded
  • 1 package ORTEGA Taco Seasoning Mix - Regular
  • 3/4 cups water
  • 4 cups shredded lettuce
  • 1 can (15.5-oz.) pinto beans, drained
  • 1 1/2 cup shredded cheddar cheese
  • 2 tomatoes, sliced
  • 1/2 cup chopped green onion
  • 1 can (2.25-oz.) sliced black olives, drained
  • 1/2 pound tortilla chips
  • 8 ozs. ORTEGA Salsa - Thick & Chunky (Medium)


In a large skillet combine chicken with taco seasoning mix and water. Heat, stirring until blended, about 5 minutes.

Divide lettuce among serving dishes. Top with chicken, pinto beans, cheese, tomatoes, green onion and olives. Serve with tortilla chips and salsa.

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