Recipe courtesy of Keith Famie
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Salad

Recipe courtesy of Kikkoman

Grilled Mexican Chicken Salad

Recipe courtesy of Food Network Kitchen

Fattoush Salad with Grilled Chicken

Recipe courtesy of EA Stewart

Grilled Chicken Caesar Salad

Recipe courtesy of Finn Skerlj

Grilled Chicken with Cobb Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Justin Warner

Grilled Chicken Cobb Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories