Reviewed: Sep. 19, 2009

Excellent base recipe. Didn't use the tortilla strips, jicama, red beans, or bbq sauce. Did saute the chicken in taco seasoning and added cilantro. Still very satisfying. My husband declared, "This is a keeper!"

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FloatingHoliday

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Reviewed: Jul. 19, 2009

This was delicious! The only thing I did that varied from the recipe was to make my own ranch dressing - and added 1/2 bbq sauce 1/2 chipotle sauce for a nice kick. I used kidney beans instead of black, but only because my friend doesn't like black beans. I also used the jicama which absolutely MAKES this recipe - oh man it was awesome! I don't think I would ever put water chestnuts because they are more "asian" than "southwestern" and truly, I cannot say enough how the jicama was the perfect "something" in this recipe! We'll be making this A LOT! Thanks for giving us a new regular at my house!

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Ang

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Avondale, Arizona, USA

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Reviewed: Jul. 14, 2009

Good base to start from. I left out the water chestnuts and made a salad dressing of mashed avocado with ranch instead of the BBQ sauce. Drain the beans really well otherwise they will overpower the rest of the salad. Also reduced the amount of cheese by half. Instead of being the composed salad that this recipe suggests I mixed it all together and served it as an entree salad with the Sweet Corn Cake from this site.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 13, 2009

I wanted something lighter, and this recipe wasn't that. Taste was good, but the cheese and ranch dressing was a lot for my taste.

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L Mac

Cooking Level: Intermediate

Home Town: Erial, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: May 24, 2009

This was good. I left out the onion and water chestnuts due to personal preference. I would recommend keeping the tortilla strips separate, because if you have leftovers they won't stay crisp if they're mixed in with the salad.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 13, 2008

Very good! I used steak once and chicken the other time. Cut the fajita seasoning in half to decrease some of the saltiness. Used chopped sweet onion instead of the green onions, used red kidney beans instead of the black. Instead of the dressing I increased the amount of salsa and stirred in some sour cream. Will make again.

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BODIE358

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Reviewed: Jun. 26, 2008

This was really good but the dressing needs work. Ranch and Barbeque sauce tasted better then I expected, but I think it needs to be spicier. If I make it again I'll experiment some more..

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APickledPriest

Cooking Level: Intermediate

Living In: Keller, Texas, USA

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Reviewed: Apr. 19, 2008

This was so good! I made it just as the recipe said and it was wonderful! Definitely a keeper.

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Kristie

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

This is very good. I left out chestnuts, peppers and green onions(we dont care for these). I add more BBQ sauce to dressing about 1/3 cup. We love this salad, great with leftover grilled chicken.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 21, 2008

We had left over steak so I cut it into strips and tossed into the salad instead of the chicken. It was very delicious!! I skipped the green peppers and used water chestnuts. My family loved this recipe. The dressing is very good. I enjoyed this the next day for lunch.

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ChrisC"I'm hungry Mom"

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jan. 15, 2008

My whole family enjoyed this. I've made it several times now - it will definitely be a regular in our house. Sometimes I substitute crushed tortilla chips for the toasted tortillas to save time.

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GHOS5425

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Reviewed: Jan. 14, 2008

Loved this recipe! Easy to make and tastes great.

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No Goody

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Reviewed: May 25, 2007

This was deliciious, and it looked very pretty on the plate! I was trying to find a recipe similar to a salad I'd had at a local restaurant, and this one may have even been better.

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