Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3/4 cup barbecue sauce
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 avocado, peeled, seed removed, and large diced
  • 1 chipotle chili in adobo
  • 2 chili lime tortillas
  • Spray olive oil
  • 6 cups mesclun greens
  • 4 boneless, skinless chicken breasts, grilled, julienned
  • Favorite salsa
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.


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