Crunchy Chicken Taco Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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mexican salad Ingredients:
64 g tortillas |
1 dash olive oil |
1 teaspoon kosher salt |
2 tbsp lime juice lime juice |
1 dash vegetable oil |
2 scallions |
14 g jalapeño pepper (seeds and veins removed for less heat if desired), minced |
2 cups shredded cooked chicken |
1 pound shredded cabbage |
1 orange bell pepper |
1 navel orange, peeled, quartered and sliced crosswise |
1 cup corn kernels |
1/4 cup cilantro, chopped |
1 ripe avocado, cubed |
3 ounces cheddar cheese |
Directions:
1. Lightly coat the tortillas with the cooking spray on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about 2 minutes. Transfer tortillas to a cutting board and slice into thin strips; let cool.
2. In a large bowl, whisk together the lime juice, oil, scallions, jalapeño and remaining salt. Add the chicken, cabbage, bell pepper, orange and corn; toss well.
3. To serve, mound the salad in shallow bowls. Top with the cilantro, avocado and cheese. Garnish with crisped tortilla strips and serve immediately.
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