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Chicken Tortilla Salad

Chicken Tortilla Salad

Chicken Tortilla Salad

This warm salad is a lighter alternative to your favorite tortilla soup!
Course Main Course
Cuisine Chicken, Mexican
Servings 4 people


  • Fresh Express American Mix
  • 2 cups rotisserie chicken
  • 1 cup reduced-fat Monterey Jack cheese
  • 1 cup frozen corn thawed
  • 1/2 cup cilantro chopped
  • 4 lime wedges
  • 1 red bell pepper seeded & diced
  • 1 green bell pepper seeded & diced
  • 1/2 red onion
  • 1 cup thinly sliced tortilla chip strips

Dressing Ingredients:

  • 1 cup prepared salsa
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 4 Tablespoons finely chopped red onion
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt


  • Empty salad bag into a large bowl.
  • Add chicken, corn, 1/4 cup of cilantro, peppers and onion.
  • Toss with the salsa vinaigrette dressing.
  • Portion into bowls and top with cheese, tortilla strips and the remaining cilantro.
  • Squeeze fresh lime juice on top.

Dressing Instructions:

  • In a blender, mix all ingredients.
  • If dressing is too thick, thin with a little lime juice or water.
Keyword Chicken, Entertaining, Entrees, Iceberg, Picnic & Patio, Red Cabbage, Regional & Ethnic, Romaine
Made with
American Salad Mix

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