Chicken Tortilla Salad

By Tracy

4 Person

35 Minutes

669 Calories

A healthy and delicious Tex-Mex salad with seasoned chicken, crunchy flour tortilla strips, and loads of fresh veggies with an avocado vinaigrette! The ingredient that might seem odd is apple cider vinegar but it gives the dressing a subtle sweetness and tang that’s really nice! Here are a few other great Weeknight Chicken Dinners!

Ingredients

Avocado Vinaigrette

pepper
salt
2 tbsp. fresh cilantro
1/4 cup water
1/3 cup apple cider vinegar
1/3 cup olive oil
1 ripe avocado

Crispy Flour Tortilla Strips

1 tbsp. taco seasoning
2 tbsp. olive oil
2 medium flour tortillas, sliced thin

green lettuce
1/2 red onion, sliced thin
1 green pepper, sliced thin
1 red pepper, sliced thin
1 cup sweet corn
1/3 drop water
1 packet taco or chicken seasoning
1 tbsp. olive oil
1 1/2 pounds chicken breasts, sliced thin

Method

01

For the vinaigrette, combine ingredients in a small food processor and pulse until smooth. Taste and adjust to your liking. Season with salt and pepper. The dressing should be pourable, but thick. If it’s very thick, add more water.
02

Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice tortilla strips and toss them with olive oil and taco seasoning. Spread out on a baking sheet and bake for 8-10 minutes until they are lightly browned and turning crispy. Remove and let cool.
03

Heat a medium skillet over medium heat. Add olive oil and chicken strips. Cook chicken until it’s just cooked through, maybe 6-7 minutes, stirring occasionally. When chicken is done, add chicken or taco seasoning and water. Stir to combine and cook for a few minutes to thicken the sauce.
04

To make a salad, add a few handfuls of green lettuce to a plate and top with an assortment of peppers, corn, and red onions. Pile chicken in the center and top with tortilla strips. Drizzle with dressing and serve immediately.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Chicken Tortilla Salad

3.6

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 669 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Avocado Vinaigrette

pepper

salt

2 tbsp. fresh cilantro

1/4 cup water

1/3 cup apple cider vinegar

1/3 cup olive oil

1 ripe avocado

Crispy Flour Tortilla Strips

1 tbsp. taco seasoning

2 tbsp. olive oil

2 medium flour tortillas, sliced thin

green lettuce

1/2 red onion, sliced thin

1 green pepper, sliced thin

1 red pepper, sliced thin

1 cup sweet corn

1/3 drop water

1 packet taco or chicken seasoning

1 tbsp. olive oil

1 1/2 pounds chicken breasts, sliced thin

03 Method

Step 1

For the vinaigrette, combine ingredients in a small food processor and pulse until smooth. Taste and adjust to your liking. Season with salt and pepper. The dressing should be pourable, but thick. If it’s very thick, add more water.

Step 2

Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice tortilla strips and toss them with olive oil and taco seasoning. Spread out on a baking sheet and bake for 8-10 minutes until they are lightly browned and turning crispy. Remove and let cool.

Step 3

Heat a medium skillet over medium heat. Add olive oil and chicken strips. Cook chicken until it’s just cooked through, maybe 6-7 minutes, stirring occasionally. When chicken is done, add chicken or taco seasoning and water. Stir to combine and cook for a few minutes to thicken the sauce.

Step 4

To make a salad, add a few handfuls of green lettuce to a plate and top with an assortment of peppers, corn, and red onions. Pile chicken in the center and top with tortilla strips. Drizzle with dressing and serve immediately.

04 Author