Santa Fe Chicken Salad
Ingredients
- 1/4 c. extra-virgin olive oil
- pinch of crushed red pepper flakes
- 1/4 c. lime juice
- 2 cloves garlic minced
- 1/2 tsp. ground cumin
- kosher salt
- Freshly ground black pepper
- 3 tbsp. vegetable oil divided
- 2 small corn tortillas
- 2 boneless skinless chicken breasts
- 4 c. chopped romaine lettuce
- 1 c. black beans drained
- 1 avocado chopped
- 2/3 c. corn
- 1 c. Shredded Monterey Jack
- 1/4 c. Chopped cilantro
Instructions
- Make dressing/marinade.
- Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
- Place chicken breasts in a large resealable plastic bag.
- Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
- Marinate 15.
- Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat.
- Cut tortillas in half, then slice the halves into ½”-thick strips.
- When the oil is shimmering and very hot, add the strips to the oil.
- Fry until crispy, about 2 per side.
- Drain on paper towels and season immediately with salt.
- In a separate skillet, heat remaining vegetable oil over medium-high heat.
- Add chicken and cook for 6-8 per side, until the chicken is cooked through.
- Let rest for 10 before slicing.
- Assemble salad.
- Toss remaining ingredients in a large serving bowl.
- Top with cooked chicken and crispy tortilla strips then toss with dressing.