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

2017-04-30
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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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

Method

Step 1

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.

Step 2

To make the tortillas, preheat the oven to 450 degrees F.

Step 3

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.

Step 4

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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