Mexican Tortilla Chicken Salad

17 Reviews
  • Prep 20 m
  • Cook m
  • Total 20 m
Servings: 6


  • 6 cups shredded iceberg lettuce or Romaine lettuce
  • 2 cups corn chips crushed
  • 2 cups cooked chicken diced
  • 1 can (15½ ounces) black beans drained, rinsed
  • ½ cup (2 ounces) shredded cheddar cheese
  • 1½ cups Hidden Valley® Original Ranch® Dressing
  • 2 small tomatoes stemmed, seeded, chopped
  • 1 can (2¼ ounces) sliced black olives drained


  1. 1. In a large bowl, Combine lettuce, chips, chicken, beans and cheese with the dressing, and toss until well coated. Serve garnished with tomatoes and olives.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Mexican Tortilla Chicken Salad is rated 4.2 out of 5 by 17.
Rated 5 out of 5 by from works for a main dish Easy, tasty and can be the star of a buffet or picnic
Date published: 2014-06-26
Rated 4 out of 5 by from summertime salad Great as a summertime salad. Love including beans and olives, making it a little different from my usual summer salads. Good nutrition and tastes great.
Date published: 2014-05-25
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