Recipe courtesy of Keith Famie
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.

To make the tortillas, preheat the oven to 450 degrees F.

Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.

To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Buffalo Chicken Salad

Recipe courtesy of Food Network Kitchen

Chopped Grilled Chicken Kelaguen Mannok

Recipe courtesy of Guy Fieri

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking