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Crisp And Cool South-Of-The-Border Chicken Salad


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)


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