The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 3, 2009
So good. We made up some quesadillas on the side as well.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 19, 2009
It was ok nothing special
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 5, 2009
My wife and I really enjoyed this recipe. Very easy to make. My wife cooked boneless skinless chicken tenderloins in a skillet with extra virgin olive oil and seasoned the chicken with Mrs.Dash Southwest Chipotle seasoning this added a little extra spice to the salad. We also used medium salsa instead of mild. We only used 8oz of lettuce as we felt 1lb of lettuce was going to be to much. But we definatley enjoyed it and will be making it again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 1, 2009
I fried 1" thick chicken breasts on medium/low heat seasoned with salt, pepper and a garlic and herb rub. They were juicy and had a great flavor. I made the salad according to the recipe, but it just didn't taste that good. It needed more flavors.
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Photo by Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA
Living In: Murphy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 4, 2009
This recipe is great in a tortilla bowl. Thank you to the person on the exchange who gave me the recipe for the bowl. For those of you who would like it, here it is. Preheat oven to 400. Spray both sides of a flour tortilla with cooking spray and place on an inverted custard cup on a baking sheet. Bake 8-10 min. or until browned and crispy (i found that if you take another inverted custard cup and gently push it over the tortilla just slightly while its baking, then it shapes it better) I added avocado and tomatoes. Delicious.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
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Reviewed: Mar. 11, 2009
This was fantastic. I made the chicken the night before and threw in a tsp taco seasoning instead of chili powder. Instead of throwing everything together I left them seperate so each one of my children could build thier own taco salad in a Tortilla taco bowl. I added onion , chopped tomatoes, and avacado to the table.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 22, 2009
Pretty yummy! I made it for our family on Jan 22 09
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 15, 2009
Great taste combination. Kids love it!
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Cooking Level: Intermediate

Living In: Stockport, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.34 star rating.
Reviewed: Dec. 14, 2008
This needs more ingredients to make it a salad. Add some black beans or kidney beans. Maybe some corn. Green onions and tomato is good in it, even some grated carrot would add a dimension to the salad. Lettuce, chicken and olives do not a salad make. Also, as others have said, there is way too much dressing. It swims in dressing.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 12, 2008
This is an excellent combination of ingredients. I used an organic mix of baby greens, and the result was out of this world!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
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Reviewed: Jul. 29, 2008
I made the low fat buttermilk ranch dressing recipe from this site for the salad. I omitted the black olives and used garden fresh veggies (roma tomatoes, cucumbers, green peppers). Instead of crushed tortilla chips, I topped with store bought crushed buttermilk ranch pretzels bits.
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 25, 2008
Good. I add a small can of mexicorn and one can of black beans drained and rinsed for more texture, flavor and fiber. If I have on hand I top each serving with a few slices of avocado.
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Cooking Level: Expert

Home Town: Eureka, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 1, 2008
Very good though clearly very unhealthy. I made it more so by adding sour cream. I also added cilantro which was an excellent idea. Very tasty. And I diced a tomato. Now I won't get prostate cancer. Hurray.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 13, 2008
Absolutely outstanding!! I agree with the other reviews in that I didn't use the entire bottle of ranch dressing (about 3/4 of it) and it had plenty to coat the ingredients. I also seasoned my chicken with cajun seasoning for a little added flavor. In addition I used hot salsa and if you like it spicy, this definitely makes it that way. Since I don't like olives, I added in some corn and black beans and those were both great additions.
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Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 8, 2008
I actually havent made this recipe the way that it says. I substitute ground hamburger for the chicken and mix a packet of taco seasoning in with that while it cooks.
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ac

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 14, 2007
This is great! I usually broil my chicken breasts for this one. I also recommend putting the salsa and ranch dressing in the blender to combine-it tastes fabulous on this salad!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 16, 2007
Been making a recipe like this for years with the following changes - place lettuce on each person's plate, top with diced fresh tomatoes, shredded cheese, olives. Cook chicken, add 1/4 cup salsa and 1/4 cup ranch dressing and mix just till warm. Put some on top of each salad, and top with crumbled tortilla chips if desired. We prefer it this way as the warm chicken/sauce melts the cheese a little.
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Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada
Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 4, 2006
Pretty good! I used fat free ranch to make it a little more healthy. I didn't really measure the ingredients, just estimated. I also used chopped pre-cooked/seasoned chicken strips. We had this for dinner along with chips and hot cheese salsa.
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 4, 2006
This is the first time I have ever made a Taco SAlad of any kind. I can't imagine it without Ranch dressing and with beans now. All 4 kids loved it. I did listen to previuos posts and lower the ranch dressing to 6ounces tho. FAMTASTIC!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 22, 2006
I thought this was good I would have liked it better if it had more flavor. Next time I am going to use better salsa you know with black beans and corn in it maybe if I make the salsa myself it would be better. I added olives and red onions and ground beef not chicken.
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA
Living In: Minburn, Iowa, USA

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