Chicken Tortilla Salad

A spicy dressing covers this crisp Tex-Mex chicken salad with lots of crunch

• Ready In: 46 mins
• Serves: 2

Ingredients

• Salad Base

• 2  tablespoons extra virgin olive oil
• 1  teaspoon cumin
• 1  teaspoon  chopped fresh coriander or 1  teaspoon parsley
• 2  boneless skinless chicken breasts (about 1 lb.)
•  salt and black pepper, to taste
• 1⁄2 cup water
• 4  cups  chopped romaine  mixed salad greens
• 1⁄2 cup black beans, rinsed
• 14  cherry tomatoes, halved
• 1⁄2 avocado, sliced
• 1⁄2 cup queso fresco, crumbled (2 oz.)

• Jalapeno Lime Dressing

• 1⁄4 cup extra virgin olive oil
• 1  lime, juice of (about 3 Tbsp.)
• 1⁄2  jalapeno, seeded and finely chopped
• 1  garlic clove, minced
• 1⁄2 cup fresh cilantro, minced (or Parsley)
•  salt & pepper
•  hot sauce, to taste (optional)

• Crunchy Tortilla Strips

• 1⁄4 cup canola oil
• 1⁄2 flour tortilla, cut in 1/4-inch strips
•  generous pinch kosher salt
•  paprika and cumin, pinch

Directions

1. For the Salad Base: Blend 2 tablespoons olive oil, cumin and coriander or parsley in a small bowl. Brush oil mix over chicken, coating it completely.
2. Heat olive oil in skillet on medium-high. Add chicken and cook 2 to 3 minutes until golden-brown. Flip and brown second side, about 2 to 3 minutes.
3. Add water, reduce heat to low and cover pan. Cook until thickest area registers 165 degrees on meat thermometer, about 10 minutes. Remove from heat and set aside to cool.
4. Once cool, use a fork to shred meat into bite-sized pieces.
5. Toss chicken, romaine mix, black beans, tomatoes, avocado and queso fresco together with Jalapeno-Lime Dressing. Divide between two bowls, top with Crunchy Tortilla Strips and serve.
6. To Make Jalapeno-Lime Dressing: Pulse all ingredients in blender until thoroughly combined. Taste and adjust seasoning.
7. To Make Crunchy Tortilla Strips: In a medium saucepan, heat oil on medium-high until 350 degrees.
8. Carefully add tortilla strips to oil. Cook 2 to 3 minutes, stirring occasionally so strips cook evenly, until golden-brown all over.
9. Remove with slotted spoon, drain on paper towels and season.