Southwestern Chopped Chicken Salad

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.
Print Recipe
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 10" flour tortillas
  • 1 teaspoon ground cumin
  • ⅓ cup+1 Tablespoon olive oil divided
  • 1 teaspoon kosher salt divided
  • 2 teaspoons lime zest
  • ½ cup fresh lime juice
  • 1 shallot minced
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon freshly ground black pepper
  • 4 cups chopped chicken (from 1 Rotisserie chicken)
  • 2 ripe avocados chopped
  • 1 head romaine lettuce chopped

Method
 

  1. Preheat oven to 425°.         
  2. Stack tortillas, cut in half, and cut crosswise into ½" strips.  Place tortilla strips on a rimmed baking sheet.
  3. Toss with cumin, 1 Tablespoon of the olive oil, and ¼ teaspoon of the salt.  
  4. 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.
  5. Meanwhile whisk together lime zest, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, pepper, and remaining ⅓ cup oil and ¾ teaspoon salt until well combined. Pour through a fine strainer.
  6. Toss together chopped chicken, avocados, and romaine.  Add vinaigrette to taste.  Top with tortilla strips.

Notes

Recipe from Southern Living Magazine.