Crunch Lover's Chopped Chicken Salad with Chili-Lime Vinaigrette
Try this Crunch Lover's Chopped Chicken Salad with Chili-Lime Vinaigrette recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- salt and pepper
- 2 green onions chopped
- 1/2 teaspoon chili powder
- 2 tablespoons honey
- extra virgin olive oil
- 6 tablespoons extra virgin olive oil
- juice of 1 lime
- 1 avocado, chopped
- juice of 1/2 lime
- 1 red apple chopped
- 12 oz bag dole chopped asian blend salad mix
- 1 cup cooked and cubed chicken breast
- 1 small cucumber seeded and chopped
- 3 tablespoons salted peanuts chopped
- 2 white corn tortillas cut into 1/2″ strips lengthwise then cut in half
- chili powder and salt
- Carbohydrate 28.74089500088 g
- Cholesterol 0 mg
- Fat 33.1761699912587 g
- Fiber 4.62333757574161 g
- Protein 6.13932624543352 g
- Saturated Fat 4.5948132487868 g
- Serving Size 1 1 Serving (364g)
- Sodium 48.7480364553197 mg
- Sugar 24.1175574251384 g
- Trans Fat 1.22334974957074 g
- Calories 412 calories
Preheat oven to 350 degrees then add tortilla strips to a bowl. Mist or drizzle with extra virgin olive oil or nonstick spray then drizzle with lime juice and season generously with chili powder and salt. Toss to coat then spread out on a baking sheet and bake until crunchy, 7-8 minutes, then set aside to cool. My tortillas did not turn golden brown so make sure you don’t over-bake and burn the strips. For the Chili-Lime Vinaigrette: combine ingredients in a jar with a tight fitting lid or bowl then shake or whisk to combine. Combine the rest of the ingredients with the vinaigrette then toss to coat. Add baked tortilla strips then toss again and serve.
