Mexican Tortilla Chicken Salad

Rated 4.4074/5 based on 27 customer reviews
  • Prep: 20 min
  • Cook: 00 min
  • Total: 20 min
  • Servings: 6

Ingredients (8)

  • 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
  • 2 small tomatoes stemmed, seeded, chopped
  • 1 can (2¼ ounces) sliced black olives drained

Steps (1)

  • Step 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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Reviews
(27)

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Rated 5 out of 5 by from Not Mexican food, but still tastey! If you can get avacados, they go good on the salad.
Date published: 2018-10-26
Rated 5 out of 5 by from Simple and yummy I make a version of this pretty often. I find this recipe to be one my whole family enjoys. Quick and easy and very tasty!
Date published: 2018-10-25
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