Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps
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.
Thank you! your flag was submitted.
More Recipes and Ideas:
"Ono-lishious": Grilled Sesame Chicken Satay Papaya Salad with Hoisin Balsamic Vinaigrette, Grilled Tandoori-Spiced Chicken over Green Papaya Salad, Grilled Chicken Posole Salad, Garlic Chicken Recipes, Chicken Soup Recipes, Mexican Recipes, Chicken Cordon Bleu Recipes, New York Strip Steak Recipes, Veal Chop Recipes