Mexican Tortilla Chicken Salad

21 Reviews
  • Prep 20 m
  • Cook 0 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.

Add a note


Write a review
Mexican Tortilla Chicken Salad is rated 4.3 out of 5 by 21.
Rated 4 out of 5 by from Easy to make! For a healthy and quick lunch to take to the office, this is one of my favorites!
Date published: 2017-09-21
Rated 5 out of 5 by from Meal in Itself This is so good. It is a meal in itself. Kids really enjoyed. Easy and quick to make.
Date published: 2017-07-24
  • y_2017, m_10, d_17, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_3, tr_18
  • loc_en_US, sid_RECIPE_17, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_hiddenvalley