We’re halfway through the first month of 2016… who’s ready for some cookies? Not yet? Still sticking to your new year resolutions? Me too! Well, for the most part. Let’s tuck those sweets back into the cupboard and whip up another delicious salad shall we?
I’ve been craving the flavors of summer, or at least something warmer than this bone chilling week of winter weather. Since I’m not really a fan of soup for lunch (it always seems to leak all over my work bag!) I wanted a salad that could be made ahead with bright, fresh summery flavors.
For a quick shortcut, start with rotisserie chicken or left over grilled chicken. The tortilla strips, made with either corn or flour tortillas are totally snackable, so be sure to make a few extra to nibble on later. The dressing is a simple combination of olive oil, lime juice, garlic and a bit of spice. These fresh, spicy flavors can brighten up even the dreariest of winter days!
Avocado and Chicken Tortilla Salad
This chicken salad is piled with avocado, spicy jalapeño, crunchy tortilla strips and a bright lime dressing for a hearty weeknight salad.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Ingredients
- Avocado and Chicken Tortilla Salad
- Crispy Tortilla Strips
- 2 corn or flour tortillas, (6-inches each)
- 1 tablespoon olive oil
- Pinch of coarse salt
- Pinch of ground cayenne pepper
- Lime Dressing
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 2 teaspoons fresh lime juice
- Pinch red pepper flakes
- Pinch of salt
- Salad
- 6 cups arugula
- 2 cups shredded cooked chicken
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1 jalapeño, trimmed and sliced
- 1 small bunch cilantro, roughly chopped
- 1/4 red cabbage, shredded
Instructions
- Heat oven to 425°F. Stack 2 flour tortillas; slice in half. Cut crosswise into 1/2-inch strips. In a medium bowl, toss the tortilla strips with 1 tablespoon olive oil; season with coarse salt and cayenne pepper. Spread in a single layer on an ungreased baking pan; bake until 7 to 9 minutes or until golden brown and crisp. Set aside to cool.
- Meanwhile, in a small bowl, whisk together all of the dressing ingredients until well combined.
- Divide the salad ingredients among 4 plates, drizzle with a bit of the dressing, top with the tortilla chips and serve with remaining dressing on the side.
Nutrition
- Serving Size: 1 Serving
- Calories: 242
- Sugar: 4g
- Sodium: 84mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 28mg
What’s your favorite crunchy salad topper?
Salads for everyone…
Vietnamese Chicken Salad from White on Rice Couple
BBQ Chicken Chopped Salad from Iowa Girl Eats
Mediterranean Chicken Salad from Simply Recipes
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