Southwestern Chopped Chicken Salad

The homemade chips are great with this, but if you don’t have time to prepare them, you can use store bought tortilla chips that are slightly crushed.


2-10″ flour tortillas
1 teaspoon ground cumin
1/3 cup plus 1Tablespoon olive oil, divided
1 teaspoon kosher salt, divided
2 teaspoons lime zest plus 1/2 cup fresh juice
1 shallot, minced
1 Tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon black pepper
4 cups chopped chicken (from 1 rotisserie chicken)
2 chopped ripe avocados
1 head romaine lettuce, chopped

Preheat oven to 425 degrees.  Stack tortillas, cut in half, and cut crosswise into 1/2″ strips.  Place tortilla strips on a rimmed baking sheet.  Toss with cumin, 1 Tablespoon of the olive oil, and 1/4 teaspoon of the salt.  Spread strips in a single layer, bake in a preheated oven until golden brown and crisp, 10-12 minutes, turning halfway through baking.  Cool strips to room temperature.  Meanwhile whisk together lime zest, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, pepper, and remaining 1/3 cup oil and 3/4 teaspoon salt until well combined.  Pour through a fine strainer.  Toss together chopped chicken, avocados, and romain.  Add vinaigrette to taste.  Top with tortilla strips.

Serves: 4

Recipe from Southern Living Magazine