Recipe courtesy of Keith Famie
Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 748
- Total Fat
- 40 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 64 g
- Cholesterol
- 199 mg
- Sodium
- 911 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 748
- Total Fat
- 40 g
- Saturated Fat
- 6 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 64 g
- Cholesterol
- 199 mg
- Sodium
- 911 mg
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.
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