Serves: 6
Total Calories: 287
Heat oil in a large non-stick skillet over medium heat. Sprinkle chicken strips with chili powder. Cook chicken in oil for about 8 minutes, until golden on all sides and cooked through; drain. Combine greens or lettuce, chicken, cheese, beans, salad dressing and salsa in a large serving bowl; toss to mix. Top with crushed chips; add optional toppings as desired.
Tip: Kids big and small will love tortilla bowls filled with a crisp, crunchy salad! Spray one side of a tortilla and the outside of an oven-safe bowl with non-stick vegetable spray. Place the tortilla over the bowl, oiled-side up. Bake at 350 degrees for 15 minutes or until golden; let cool before filling.
This Lisa’s Chicken Taco Salad recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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