3 6-inch corn tortillas
2 small heads romaine lettuce, rinsed,dried and torn into bite-size
pieces (about 8 cups) or get a bag already torn lettuce from the store
2 cups shredded cooked chicken breast
1 small tomato, seeded and diced (about 3/4 cup)
FOR THE DRESSING:
1 tablespoon olive oil
2 tablespoons Tropicana orange juice
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic minced or pressed
1/2 teaspoon dried oregano
1/8 teaspoon Frank’s Red hot pepper sauce
Cut tortillas into 3/4-inch strips. Fry until crisp drain on paper towls to cool.
Prepare dressing. In a small bowl, wisk together oil, orange juice, lime juice, cilantro, garlic, oregano, and hot pepper sauce. Mix well.
Place lettuce in a large bowl.
Pour two-thirds of dressing over lettuce. Toss to coat
In a medium bowl, combine chicken with remaining dressing. Mix well.
Divide lettuce evenly among serving plates; place chicken over lettuce. Top salads with tomatoes and tortilla strips.
Serve and enjoy
Source : allrecipes.com