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Tortilla Chicken Salad


Rate this recipe 4.4/5 (10 Votes)


  • 3 6-inch corn tortillas
  • 2 small hears of Romaine lettuce, rinsed, 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, minced
  • 1/2 tsp dried oregano
  • 1/8 tsp hot pepper sauce


Level of difficulty Average
Cost Average budget


Step 1

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.

Step 2

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.

Step 3

Place lettuce in a large bowl. Pour two-thirds of dressing over lettuce. Toss to coat.

Step 4

In a medium ow, combine chicken with remaining dressing. Mix well.

Step 5

Divide lettuce evenly among serving plates; place chicken over lettuce. Top salads with tomato and tortilla strips. Serve immediately.


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