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Chicken Taco Salad

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Ingredients List

  • Salt, to taste
  • 4 Maria and Ricardo’s® Original Tortillas (Burrito Size)
  • 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


  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® 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.