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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This simple salad was named after a chicken sandwich that I often get from a local bakery. There are similar recipes here, but this one is different enough to merit its own place. The sour cream becomes the dressing, so no extra dressing recipe is needed. Full fat sour cream is recommended, as it does take the place of salad dressing. My favorite salsa is Mrs. Renfro's Habanero Salsa, so I recommend that if you can get it. Notice the absence of cheese - don't add it, as it alters the taste significantly. Ingredients:
1 (12 inch) whole wheat tortillas |
2 leaves romaine lettuce, sliced in thin strips |
1 cooked chicken breast, boned, skinned, chopped |
1 roma tomato, chopped |
1 slice sweet onion, chopped fine |
1/2 avocado, chopped |
1/4 cup sour cream |
1/4 cup salsa |
Directions:
1. Heat the tortilla on both sides on a hot dry griddle until bubbles appear.
2. Heating the chicken breast is optional, but a microwave works well if you choose to do so.
3. Place the tortilla on a plate and top with chicken, lettuce, tomato, avocado, and onion. Spoon the sour cream and salsa in dollops all over the other ingredients. Serve open face or fold the tortilla in half over the salad.
4. You may garnish with chopped jalapeno, black olives, crisp bacon bits, or cilantro if you like. Be aware, however, that olives, bacon, or cilantro will alter the taste.
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