Zesty Salad With Tortilla Strips

Total Time
Prep 8 mins
Cook 1 min

This simple salad pairs wonderfully with any meal, but especially well with seafood. I call the salad, Ensalada Chilpancingo; Chilpancingo is the capital of Pacific Coastal Guerrero in Mexico.

Ingredients Nutrition


  1. Using a blender or food processor, pulse jalapeño with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil.
  2. In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp.
  3. In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.
Most Helpful

I love salad and this one is packed with wonderful flavors! I really enjoyed the zest and spice combined. Made exactly as recipe calls for and thought it was delish. I will definitely make this one again! Thanks for a *keeper* Made for ZWT3 ~V

Vseward (Chef~V) June 25, 2007

Such a good salad for anytime, not just with a mexican meal. I subbed balsamic as I didn't have sherry wine vinegar and I left out the jalapeno since DH can't handle peppers. I used queso blend for the cheese. I had crushed chips on mine and I think the lime gave it that zing you just got to have. Wonderful salad.

Auntie Jan June 24, 2007

LOVED this dressing!!!!! The salad was very refreshing!! Thanks NCMS!!

Charmie777 June 20, 2007