Tortilla Chicken Salad
- 3 6-inch corn tortillas
- 2 small hears of Romaine lettuce
- dried and torn into bite size pieces
- 2 cups shredded cooked chicken breast
- 1 small tomato
- seeded and diced
- 1 Tbsp olive oil
- 2 Tbsp orange juice
- 2 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 1 clove garlic
- 1/2 tsp dried oregano
- 1/8 tsp hot pepper sauce
Level of difficulty Average
Cost Average budget
Preheat oven to 450F. Using small, sharp knife or scissors, cut tortillas into 1/4-inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack an cool completely.
While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together oil, orange juice, lime juice, cilantro, garlic, oregano, and hot pepper sauce. Mix well.
Place lettuce in a large bowl. Pour two-thirds of dressing over lettuce. Toss to coat.
In a medium ow, combine chicken with remaining dressing. Mix well.
Divide lettuce evenly among serving plates; place chicken over lettuce. Top salads with tomato and tortilla strips. Serve immediately.