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Ingredients

  • 5 six-inch corn or flour tortillas
  • 1/4 cup vegetable oil
  • Salt and chili powder (optional) to taste
  • 4 hearts of Romaine lettuce or one head of iceberg lettuce, thinly sliced
  • 1 cup shredded carrot
  • 1 ripe avocado, cut into wedges
  • Approximately 2 cups pulled cooked chicken

For the honey-lime dressing:

  • 1/2 cup lime juice
  • 1 tsp. Dijon mustard
  • 3/4 cup honey
  • 2 Tbs. finely chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1 cup olive oil

Directions

Halve the tortillas and thinly slice. Working in batches, fry the strips until golden, about two minutes. Transfer to paper towels with a slotted spoon and sprinkle with salt and chili powder. Whisk all salad dressing ingredients together, slowly pouring in the oil at the end while still mixing. Combine shredded lettuce, carrot, avocado, and chicken in a large serving bowl. Toss with the dressing and top with tortilla strips. Serve immediately.

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