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This salad is definitely worth planning ahead for. It combines everything we love in a taco - a little spiciness, a little creaminess and a whole lot of crunch.
Ingredients
- ¼ cup (50 mL) olive oil
- 2 tbsp (30 mL) fresh lime juice
- 1 clove garlic, minced
- ¼ tsp (1 mL) salt
- black pepper (to taste)
- 4 grilled boneless chicken breasts, cut into strips
- 8 cups (2 L) chopped lettuce (leaf, romaine or iceberg)
- 2 oranges, peeled and sectioned
- ½ small red onion, thinly sliced
- 19 oz (540 mL) can red kidney beans, rinsed and drained
- 1 ripe avocado, pitted, peeled and cut into cubes
- ½ cup (125 mL) salsa, any kind
- ½ cup (125 mL) sour cream (regular or low fat)
- ½ cup (125 mL) cheddar cheese, shredded
- 3 cups (750 mL) tortilla chips
Directions
- In a small bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Toss about half of this dressing with the chicken strips and reserve the rest.
- In a large bowl, combine the lettuce, oranges, onion and kidney beans. Add the remaining dressing mixture and toss well to coat everything evenly. Divide the salad among 4 serving plates. Top each with some of the chicken strips, some diced avocado, a spoonful of salsa, a dollop of sour cream and a sprinkle of cheese. Surround salad with tortilla chips and serve immediately.
Sorry, there is no nutrition information available for this recipe.