Chicken Tortilla Salad

4 large salads
Prep Time:
Cook Time:
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Chicken Taco Salad
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Helpful Equipment:

food processor

A healthy and delicious Tex-Mex salad with seasoned chicken, crunchy flour tortilla strips, and loads of fresh veggies with an avocado vinaigrette!


1 1/2 pounds chicken breasts, sliced thin
1 tablespoon olive oil
1 packet Old El Paso® Taco or Chicken Seasoning
1/3 cup water
1 cup sweet corn
1 red pepper, sliced thin
1 green pepper, sliced thin
1/2 red onion, sliced thin
Green lettuce

Crispy Flour Tortilla Strips:

2 medium flour tortillas, sliced thin
2 tablespoons olive oil
1 tablespoon Old El Paso® Taco Seasoning

Avocado Vinaigrette:

1 ripe avocado
1/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup water
2 tablespoons fresh cilantro
Pinch of salt and pepper


  1. For vinaigrette, combine ingredients in a small food processor and pulse until smooth. Taste and adjust to your liking. Season with salt and pepper. Dressing should be pourable, but thick. If it’s very thick, add more water.

2. For the crispy tortilla strips, preheat oven to 350°F. Line a baking sheet with parchment paper for easier clean up. Slice tortilla strips and toss them with olive oil and Old El Paso® Taco Seasoning. Spread out on baking sheet and bake for 8-10 minutes until they are lightly browned and turning crispy. Remove and let cool.

3. For chicken, heat a medium skillet over medium heat. Add olive oil and chicken strips. Cook chicken until it’s just cooked through, maybe 6-7 minutes, stirring occasionally. When chicken is done, add Old El Paso® Chicken or Taco seasoning and water. Stir to combine and cook for a few minutes to thicken sauce.

4. To make a salad, add a few handfuls of green lettuce to a plate and top with an assortment of peppers, corn, and red onions. Pile chicken in the center and top with tortilla strips. Drizzle with dressing and serve immediately.

Nutrition Info