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Fiesta Chicken Tortilla Salad

Celebrate the season with one of our favourite summer salads

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Ingredients
  1. 1 whole, boneless chicken breast
  2. 1 tbsp. Tabasco (15 mL)
  3. vegetable oil for frying
  4. 3 soft corn tortillas, cut in 1/4-inch strips
  5. salt
  6. 1/2 red bell pepper, cut in strips
  7. 4 cups romaine lettuce, sliced in strips (1 L)
Dressing
  1. 4 Tbsp. toasted sesame seeds (60 mL)
  2. 2 Tbsp. white wine vinegar (30 mL)
  3. 1 tbsp. Dijon mustard (15 mL)
  4. 1/2 cup vegetable oil (125 mL)
  5. salt and pepper to taste
To prepare chicken
  1. Cut chicken breast into 1/4 inch strips and toss with Tabasco. Heat oil (1/4 inch deep) until hot in heavy skillet. Fry tortilla strips quickly until golden. Set on paper towel to drain. Season with salt. Pour off all but a little oil and saute chicken for 2 - 3 minutes. Set aside.
To prepare dressing
  1. Combine ingredients in blender and blend until smooth.
To prepare salad
  1. Place lettuce, peppers and chicken in a bowl and toss with dressing. Serve on individual plates and arrange tortilla strips on top.
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This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.