• Cooking Time:
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Add crunch to this salad by toasting cheese-coated flour tortilla strips. The salad is made easy with purchased grilled chicken strips.


  • 2 8-inch flour tortillas
  • • 3/4 cup viniagrette salad dressing
  • • 2 teaspoons taco seasoning mix
  • • 1 tablespoon grated Parmesan cheese
  • • 2 6-oz. packages pre-grilled chicken breast strips
  • • 1 head iceberg lettuce, shredded
  • • 1/2 cup each finely diced red and yellow sweet pepper
  • • 1/2 cup julienned carrots
  • • 1 cup thinly sliced onion


  • Cut tortillas into 1/4-inch strips. Cut strips into 1/2-inch pieces. In small bowl, combine vinaigrette and taco seasoning. Toss tortilla pieces with 2 tablespoons of the dressing. 2. Toss tortilla strips with cheese in plastic bag to coat. Place tortilla pieces on baking sheet in preheated 300 degree F. oven and bake 5 minutes. 3. Combine remaining ingredients in large salad bowl. Toss with remaining dressing. Add tortilla strips and toss lightly. Serve with crusty rolls, if desired.
  • Notes:
  • This salad is hearty enough for a main course and great for warm summer evenings. For crisper tortilla pieces, leave in oven 30 to 40 minutes after oven is turned off.

Categories: Salad 
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