fbpx
INSPIRATION AT YOUR FINGERTIPS

Chicken Taco Salad

4 Servings
17 Ingredients

Flower INGREDIENTS LIST

  • Salt, to taste
  • 4 Maria and Ricardo’s® White Flour Burrito Tortillas
  • 4 cups romaine lettuce, shredded
  • 1 lb. boneless skinless chicken breasts cut into ½ inch strips
  • 1 cup cherry tomatoes, halved
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup yellow bell pepper, sliced
  • 3 fresh tomatoes, finely diced
  • 1/2 red onion, peeled and finely diced
  • 1 jalapeño chili pepper, finely diced and with stems, ribs & seeds removed
  • 1 Serrano chili pepper, finely diced and with stems, ribs & seeds removed
  • Lime juice
  • 1/2 cup cilantro, chopped
  • Pepper, to taste
  • Oregano, to taste (optional)
  • Cumin, to taste (optional)
  • Olive oil

Flower DIRECTIONS

  1. Combine tomatoes, cilantro, onion, black beans, jalapeno, serrano, and yellow peppers in a medium sized bowl. Stir together with lime juice.
  2. Heat a grill pan over medium-high heat. Coat pan with olive oil. Sprinkle chicken evenly with oregano, cumin, salt and black pepper. Add chicken to pan; cook for 3-5 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Heat olive oil in medium skillet over medium high heat. Put Maria and Ricardo’s White Flour Burrito Tortilla on the skillet, and heat until slightly crispy. Repeat with remaining three. Set aside.
  4. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Serve over warm tortillas with salsa.
8″ White Flour

8" White Flour

Read more
Whole Wheat Tortillas

8" Whole Wheat

Read more
8″ Spinach

8" Spinach

Read more
8″ Tomato Basil

8" Tomato Basil

Read more
6″ Soft Yellow Corn

6" Soft Yellow Corn

Read more