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.
Recipe from Southern Living Magazine