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Southwestern Chicken Taco Salad

Southwestern Chicken Taco Salad

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 15 minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Rate this recipe: Rating: 3 (6 votes cast)


This recipe is recommended for 6 servings
  • 6 CHI-CHI'S® Soft Taco Size Flour Tortillas, slightly warmed
  • 2 (10-ounce) cans HORMEL® Chunk Breast of Chicken, drained and flaked
  • 1 tablespoon CHI-CHI'S® Taco Seasoning Mix
  • 2 tablespoons water
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (11-ounce) can whole kernel corn with red and green bell peppers, drained
  • 6 cups shredded lettuce
  • 1 cup shredded Cheddar cheese
  • 1 tomato, diced
  • 1 avocado, pitted, peeled and diced
  • 1 cup CHI-CHI'S® Thick & Chunky Salsa, drained
  • 1/2 cup sour cream


  1. Heat oven to 350°F. Make 6 (2 1/2-inch) balls of aluminum foil by slightly crushing 6 (12x12-inch) pieces of foil. Lightly coat one side of each tortilla and inside of 6 (10-ounce) custard cups or small baking dishes with cooking spray.
  2. Gently press tortillas, spray-side-up, into custard cups; fold edges to fit as necessary. Place ball of foil in center of each cup. Place cups on baking sheet.
  3. Bake tortilla shells 10 minutes; remove from oven and remove foil balls. Bake 3 to 5 minutes longer or until shells are crisp and edges are lightly browned.
  4. Meanwhile, in medium skillet, cook chicken, taco seasoning and water over low heat, stirring occasionally, 3 to 5 minutes. Add beans and corn. Cook 3 to 5 minutes longer or until hot.
  5. Place 1 cup lettuce in each tortilla shell. Top evenly with chicken mixture, cheese, tomato and avocado.
  6. In small bowl, combine salsa and sour cream; mix well. Drizzle over salads.