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Chicken Fiesta Salad

Pillsbury Kitchens
Updated Oct 22, 2006
Bake-Off® Contest 42, 2006
Heidi Vawdrey
Riverton, Utah
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The combination of fruit, vegetables, spicy chicken and sweet dressing makes this salad truly a fiesta for the eyes and the mouth.

Chicken Fiesta Salad

  • Prep Time 60 min
  • Total 60 min
  • Ingredients 19
  • Servings 4
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Ingredients

Tortilla Strips

  • Vegetable oil for frying
  • 4 corn tortillas

Salad

  • 16 leaves red or green leaf lettuce (about 1 head)
  • 1 large yellow or orange bell pepper, cut into thin bite-size strips
  • 1 large mango, peeled, seeded and cut into chunks
  • 1 large avocado, pitted, peeled and cut into thin slices
  • 2 large plum (Roma) tomatoes, finely chopped
  • 1 can (15 oz) Progresso™ black beans
  • 1 cup shredded pepper Jack cheese (4 oz)

Chicken

  • 4 boneless skinless chicken breasts, cut into 1/4-inch-wide strips
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 1 teaspoon ground chipotle chili powder
  • 2 tablespoons water

Dressing

  • 1/3 cup vegetable oil
  • 1/3 cup lime juice
  • 2 tablespoons honey
  • 1/3 cup loosely packed cilantro leaves and stems
  • 2 teaspoons Dijon mustard
  • Dash salt

Instructions

  • Step 
    1
    In 8-inch skillet, heat 1/2 inch oil for frying over medium heat. With pizza cutter, cut corn tortillas into 1/4-inch-wide strips. Fry strips in batches in hot oil 1 to 2 minutes or until golden and crisp. With tongs, place fried tortilla strips on paper towels to drain.
  • Step 
    2
    On individual plates, evenly layer lettuce, bell pepper, mango, avocado, tomatoes, beans and cheese.
  • Step 
    3
    Lightly spray 10-inch skillet with cooking spray. Add chicken strips; sprinkle with taco seasoning mix, chipotle chili powder and water. Cook uncovered over medium heat 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Set aside.
  • Step 
    4
    In food processor or blender, process all dressing ingredients until well blended and cilantro is finely chopped. Arrange chicken evenly over salads. Drizzle about 3 tablespoons dressing over each salad. Top each evenly with tortilla strips.

Nutrition

880 Calories
47g Total Fat
45g Protein
71g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
880
Calories from Fat
420
Total Fat
47g
72%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
1330mg
56%
Potassium
1310mg
37%
Total Carbohydrate
71g
24%
Dietary Fiber
13g
51%
Sugars
23g
Protein
45g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
200%
200%
Calcium
35%
35%
Iron
35%
35%
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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