Taco-Seasoned Chicken Salad With Crispy Tortilla Topping

• 2 tablespoons vegetable oil
• 4 flour tortillas, cut into thin strips
• 4 boneless skinless chicken breasts, cut into thin strips
• 1 (1 ounce) package taco seasoning mix
• 14 cup water
• 4 cups mixed salad greens
• 1 medium tomatoes, chopped (3/4 cup)
• 1 small onion, chopped (about 1/3 cup)
• 1 (15 ounce) can black beans, drained and rinsed
• 14 cup ranch dressing
• 1 cup shredded cheese (4 oz)
• salsa

1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat.
2. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown.
3. Remove from skillet; set aside.
4. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center.
5. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.
6. Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing.
7. Spoon salad mixture onto individual serving plates.
8. Arrange chicken over salad; sprinkle with cheese and tortilla strips.
9. Serve with salsa.

vegetable oil, flour tortillas, chicken breasts, taco seasoning mix, water, mixed salad greens, tomatoes, onion, black beans, ranch dressing, shredded cheese, salsa

Taken from www.food.com/recipe/taco-seasoned-chicken-salad-with-crispy-tortilla-topping-379825 (may not work)