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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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When it gets to be 115 to 120.F out side (which is a lot of the time in the summer). We like to eat something light and cool and this salad hits the spot. Ingredients:
3 6-inch corn tortillas |
2 small heads romaine lettuce, rinsed,dried and torn into bite-size |
pieces (about 8 cups) or get a bag already torn lettuce from the store |
2 cups shredded cooked chicken breast |
1 small tomato, seeded and diced (about 3/4 cup) |
for the dressing |
1 tablespoon olive oil |
2 tablespoons orange juice |
2 tablespoons fresh lime juice |
2 tablespoons chopped fresh cilantro |
1 clove garlicminced or pressed |
1/2 teaspoon dried oregano |
1/8 teaspoon hoy pepper sauce |
Directions:
1. Cut tortillas into 3/4-inch strips. Fry until crisp drain on paper towls to cool.
2. Prepare dressing. In a small bowl, wisk together oil, orange juice, lime juice, cilantro, garlic, oregano, and hot pepper sauce. Mix well.
3. Place lettuce in a large bowl.
4. Pour two-thirds of dressing over lettuce. Toss to coat
5. In a medium bowl, combine chicken with remaining dressing. Mix well.
6. Divide lettuce evenly among serving plates; place chicken over lettuce. Top salads with tomatoes and tortilla strips.
7. Serve and enjoy
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