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
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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